Stylist's 100 greatest recipes - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

Stylist's Top 100 Recipes

Stylist's 100 greatest recipes

Our top 100 dishes

We're unabashed foodies here at Stylist and love nothing better than a plethora of fresh, new and delicious dishes to try out. So come whet your appetite with our selection of 100 fabulous recipes, from healthy starters to hearty mains and heavenly desserts. Click on for all the culinary inspiration you will ever need...

  • 1. Salmon And Avocado Ceviche

    1. Salmon And Avocado Ceviche

    Ingredients (serves 4) 300g MSC* certified wild… More details

    1. Salmon And Avocado Ceviche

    1. Salmon And Avocado Ceviche

    Ingredients (serves 4)

    • 300g MSC* certified wild salmon or organic farmed salmon fillets
    • Juice of 1 lime
    • Sea salt and freshly ground black pepper
    • Corn tortillas or pitta breads
    • Extra virgin olive oil
    • 1 avocado
    • 2 spring onions, finely chopped
    • 1-2 small, hot green chillies, finely sliced
    • 1-2 teaspoons soy sauce
    • 1 teaspoon sesame oil
    • Large bunch of coriander, chopped

    Method:

    Step 1: Preheat the oven to 200C/gas mark 6. Skin the salmon fillets, then slice them as thinly as you can across the grain. Lay the pieces out neatly on each plate and squeeze over the juice of half the lime. Season with salt and pepper and put in the fridge for 10 minutes.

    Step 2: Brush the corn tortillas or pitta breads with olive oil and bake in the oven for about 5 minutes or until crisp and golden. Keep an eye on them – they burn easily.

    Step 3: Cut the avocado into quarters, peel away the skin, remove the stone and cut the flesh into thin slices. Arrange in a fan on top of the salmon and scatter with the spring onions and chilli.

    Step 4: Sprinkle over the remainder of the lime juice, the soy sauce, the sesame oil and a drizzle of extra virgin olive oil and scatter over the coriander. Eat at once with the crisp tortillas.

    Recipe taken from Wahaca Mexican Food At Home by Thomasina Miers (£20, Hodder & Stoughton)

    *Marine Stewardship Council

  • 2. Panzanella Salad

    2. Panzanella Salad

    Ingredients (serves 6) 900g yellow and red baby… More details

    2. Panzanella Salad

    2. Panzanella Salad

    Ingredients (serves 6)

    • 900g yellow and red baby plum tomatoes, halved
    • 1 medium red onion, sliced
    • 40g fresh basil, ripped
    • 280g stale ciabatta, ripped
    • 100g capers in brine, drained
    • 100g black olives, halved
    • 1 tbsp red wine vinegar
    • 3 tbsps extra virgin olive oil
    • Freshly ground black pepper
    • 2 garlic cloves, peeled and crushed
    • ½ teaspoon caster sugar
    • ½ teaspoon sea salt
    • 250g ricotta

    Method

    Step 1: Mix the yellow and red tomatoes in a bowl. Using your hands, gradually mix in the onion, basil, ciabatta pieces, capers, and pitted black olives. In a separate bowl, beat together the vinegar, oil, pepper, garlic, sugar and salt to make a dressing.

    Step 2: Pour the dressing over the salad and mix thoroughly – by now the bread should be softened by the dressing. Tip the whole salad out onto a large serving dish and crumble over the ricotta.

    Step 3: Leave for 30 minutes (no longer or the bread will become too rehydrated and you will end up with a soggy mess).

    From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)

  • 3. Feta-Stuffed Butternut Squash

    3. Feta-Stuffed Butternut S…

    Ingredients (serves 4) 2 butternut squashes… More details

    3. Feta-Stuffed Butternut Squash

    3. Feta-Stuffed Butternut Squash

    Ingredients (serves 4)

    • 2 butternut squashes (500g each)
    • 2 tbsps groundnut oil
    • 2 onions, finely chopped
    • 2 garlic cloves, finely chopped
    • 280g sundried tomatoes, roughly chopped
    • 4 tbsps pumpkin seeds
    • 200g feta cheese, crumbled
    • 2 tbsps chopped basil
    • 520g fine green beans

    Method:

    Step 1: Cut the squashes in half lengthways and scoop out the seeds. Roast for 20-25 minutes until slightly browned.

    Step 2: Heat the oil in a frying pan, add onions and sweat until soft (4-5 minutes). Add garlic and cook for 5 minutes over a low heat.

    Step 3: Mix the sundried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions together in a bowl. Remove the squashes from the oven and scoop out most of the flesh so there is space for the filling. Fill the squashes with the stuffing mixture and return to the oven for 10 minutes.

    Step 4: Steam the green beans over a pan of boiling water for 4-5 minutes until tender. Remove the squash from the oven and serve immediately with the beans.

    From The Pure Package: The Diet For Food Lovers by Jennifer Irvine (£20, Orion Books)

  • 4. Doughnuts With Butterscotch Sauce

    4. Doughnuts With Buttersco…

    Ingredients Doughnuts: 700g flour, strong 50g… More details

    4. Doughnuts With Butterscotch Sauce

    4. Doughnuts With Butterscotch Sauce

    Ingredients

    Doughnuts:

    • 700g flour, strong
    • 50g sugar
    • 200g eggs, fresh
    • 15g salt
    • 50g yeast
    • 150ml milk
    • 250g butter, soft

    Butterscotch sauce:

    • 500g Sugar
    • 150g Butter
    • 1ltr Double cream

    Method

    Doughnuts:

    Step 1: Dissolve the yeast in the milk.

    Step 2: Knead all the ingredients, but the butter, almost together. Then add the butter gradually.

    Step 3: Knead dough for about 10-15 mins, until it comes off the sides and is nice and shiny.

    Step 4: Spread onto a large plastic tray. Cover with cling film and leave to cool down in fridge (min 5 hours).

    Step 5: Weigh out pieces of dough 20g in size. Roll into perfectly round balls and place with the navel faced down onto a silicon paper lined tray. The doughnuts can be made in advance and stored in the freezer. When defrosting, (tray needs to be covered) place in a warm area. When doubled in size they are ready to be deep-fried.

    Step 6: Deep-fry at 170C. Turning over once until they are nice and golden.

    Step 7: Roll in cinnamon sugar and serve with the Butterscotch Sauce.

    Butterscotch sauce:

    Step 1: Caramelize the sugar, then add the butter and cook until sugar and butter are completely combined, then add the cream. Bring to the boil.

    Step 2: Take off the heat and cool down before consumption.

    Recipe courtesy of Paul Whittick

  • 5. The Perfect Pork Pie

    5. The Perfect Pork Pie

    Ingredients (serves 8) For the pastry: 450g… More details

    5. The Perfect Pork Pie

    5. The Perfect Pork Pie

    Ingredients (serves 8)

    For the pastry:

    • 450g plain flour
    • 1 egg
    • 175g lard
    • 1 tsp salt
    • 1 tsp sugar

    For the filling:

    • 300g pork belly, skin removed
    • 300g pork shoulder
    • 2 anchovies in oil, drained
    • 2 tbsps chopped sage leaves
    • 200g smoked bacon
    • ½ nutmeg seed, grated
    • Salt and pepper to season
    • Butter for greasing
    • Flour for dusting and rolling
    • 1 egg beaten with a pinch of salt for glazing

    For the jelly:

    • 3 gelatin leaves
    • 200ml good chicken stock
    • 100ml sweet sherry
    • 1 plastic syringe

    Method

    Step 1: To make the pastry, put the flour into a bowl, make a well in the centre and add the egg. Stir.

    Step 2: Melt the lard in a pan with 175ml water, the salt and sugar. Stir and bring to the boil, then take off the heat after 30 seconds. Pour into the flour mixture, stirring all the time. When you have a sticky dough, cover with a tea towel and rest for 1 hour. Then turn onto a floured work surface and flatten.

    Step 3: Fold into thirds by taking one side into the middle and pressing down, then repeating with the other side. Flatten into an oblong shape and put on a baking tray covered with greaseproof paper in the fridge for 30 minutes.

    Step 4: Preheat oven to 180˚C/gas mark 4. Dice pork belly and shoulder, roughly mix with anchovies and sage. Pulse in food processor until mincemeat. Dice bacon and stir in. Add nutmeg and season.

    Step 5: Roll pastry, fold into three then roll out again to 3mm thick. Cut out 8 circles 12cm wide and 8 circles 8cm wide. Grease 8 dariole moulds, dust with flour and line with the 12cm pastry circle leaving 1cm overlap, press in and repeat. Divide mixture between them and cover with 8cm pastry circle. Crimp the edges to seal.

    Step 6: Brush the top with egg and skewer a hole in the centre. Bake for 40 minutes then cool for 2 hours. Meanwhile, make the jelly. Soak the gelatin in cold water for 2 minutes. Squeeze out excess water. Heat the chicken stock and sherry, add gelatin and stir till dissolved. Cool until thick enough to pour. Fill the holes in the pies with the jelly using a syringe, refrigerate for 8 hours and serve.

    From Pastry by Richard Bertinet (£20, Ebury Press)

  •  6. Chicken and orange tabbouleh

    6. Chicken and orange tabb…

    Ingredients (serves 6) 300g medium bulgar… More details

     6. Chicken and orange tabbouleh

    6. Chicken and orange tabbouleh

    Ingredients (serves 6)

    • 300g medium bulgar wheat
    • 500ml vegetable stock
    • 120g walnuts
    • 2 tsps cumin seeds
    • 1 orange
    • 2 tbsps extra virgin olive oil
    • 1 mild chilli, finely chopped
    • 2 garlic cloves, finely chopped
    • 40g fresh dill, chopped
    • 2 tsps sea salt
    • 1 leek (or red onion), sliced
    • 700g leftover roast chicken
    • 80g fresh parsley, chopped
    • Juice of 1 lemon
    • 2 tbsps walnut oil

    Method

    Step 1: Add the bulgar wheat to a pan with the stock, cover and put on a low heat for 5 minutes. Remove and fluff with a fork.

    Step 2: Toast the walnuts and cumin seeds in a dry frying pan.

    Step 3: Grate the orange zest into a pestle and mortar. Add the olive oil, chilli, garlic, dill and salt. Crush together to form a paste, then add to the bulgar wheat.

    Step 4: Peel the orange and cut into cubes. Add to the bulgar wheat with the leek, walnuts, cumin seeds, leftover chicken and parsley. Pour over the lemon juice and walnut oil and combine. Serve.

    From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)

  • 7. Perfect Houmous

    7. Perfect Houmous

    Ingredients 140g Chickpeas 90g Tahini 4g… More details

    7. Perfect Houmous

    7. Perfect Houmous

    Ingredients

    • 140g Chickpeas
    • 90g Tahini
    • 4g Garlic
    • 7g Salt
    • 5g Lemon salt
    • 2g Chopped parsley
    • 6g Parsley leaves
    • 80ml Lebanese olive oil
    • 4g Paprika powder
    • 2g Bicarbonate of soda

    Method

    Step 1: Soak the chickpeas overnight with the bicarbonate of soda.

    Step 2: The following day, wash the chickpeas thoroughly and then place in a large pan of boiling water.

    Step 3: Before the chickpeas are completely cooked, remove a handful of them to be used later as garnish.

    Step 4: Keep the heat on the remaining chickpeas until they are cooked thoroughly, then wash them again to remove the skins. The whole cooking process takes around two hours

    Step 5: Once completed, put the chickpeas in a strainer and then add some ice at the top to help chill the mix.

    Step 6: Once this has chilled, put the chickpeas in a blender with the garlic, then mix until it resembles the texture of houmous. Add the tahini, salt, lemon salt and blend until you achieve a velvety smooth texture.

    Step 7: To ensure it retains its flavour, keep in the fridge for a few hours, and then dish it up.

    Step 8: Garnish with paprika, chopped parsley and the remaining chickpeas in the middle. Then add the parsley leaves and a splash of olive oil.

    Tip: Serve alongside pita bread or for a healthier option with carrots, cucumber, or any raw vegetable of your choice.

    For more recipes, download the Dubai Foodie Guide at definitelydubai.com

  • 8. Nigella's Cappucino pavlova

    8. Nigella's Cappucino pavlova

    Ingredients 250g caster sugar 4 tsps instant… More details

    8. Nigella's Cappucino pavlova

    8. Nigella's Cappucino pavlova

    Ingredients

    • 250g caster sugar
    • 4 tsps instant espresso powder, not instant coffee
    • 4 egg whites
    • Pinch of salt
    • 2 tsps cornflour
    • 1 tsp white wine vinegar
    • 300ml double cream
    • 1 tsp cocoa powder

    Method

    Step 1: Preheat the oven to 180C/gas mark 4. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it.

    Step 2: Mix the sugar with the instant espresso powder in a small bowl and set aside.

    Step 3: In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks (see image 2). Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.

    Step 4: When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.

    Step 5: Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.

    Step 6: Put it in the oven and immediately turn down to 150C/gas mark 3 and cook for an hour. Switch off the oven and leave inside until cool.

    Step 7: Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.

    Step 8: Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

    Click here to view Nigella's 10 exclusive-to-Stylist recipes

  • 9. Angela Hartnet's Seared Lamb With Mint and Feta

    9. Angela Hartnet's Seared …

    Ingredients (serves 4) 4 lamp rump steaks 4 tbsp… More details

    9. Angela Hartnet's Seared Lamb With Mint and Feta

    9. Angela Hartnet's Seared Lamb With Mint and Feta

    Ingredients (serves 4)

    • 4 lamp rump steaks
    • 4 tbsp olive oil, plus extra for dressing the salad
    • 200g feta cheese, cut into cubes
    • 1 red onion, finely sliced
    • 1 tbsp pine nuts
    • 2 tbsp chopped mint
    • 2 tbsp chopped flat leaf parsley
    • 2 tbsp chopped basil
    • 1 bag of mixed salad leaves aged balsamic vinegar, for serving
    • Salt and freshly ground black pepper

    Method

    Step 1: Trim any excess fat from the steaks with a sharp knife and season well. Preheat the oven to 180 degrees/fan 160 degrees/ gas mark 4

    Step 2: Heat 4 tablespoons of olive oil in a frying pan and brown the lamb on all sides. Transfer the pan to the preheated oven and cook the lamb for about 4 minutes on each side. Remove from the oven and leave to rest in a warm place.

    Step 3: Mix the feta, onion and pine nuts with the chopped herbs and salad leaves. Add some olive oil and season with salt and pepper.

    Step 4: Carve the lamb steaks into two or three slices and mix with the salad. Finish with a few drops of balsamic vinegar and serve immediately.

    See all of Angela Hartnett's dinner party menu here

  • 10. Seafood stew with leeks and aïoli

    10. Seafood stew with leeks…

    Ingredients 200g fresh cod 300g shell-on North… More details

    10. Seafood stew with leeks and aïoli

    10. Seafood stew with leeks and aïoli

    Ingredients

    • 200g fresh cod
    • 300g shell-on North Atlantic prawns
    • 500g fresh mussels
    • 500g clams
    • 900ml fish stock
    • 1/2 tsp saffron strands
    • 1 tsp lemon juice
    • 600g floury main-crop potatoes
    • 2 leeks
    • 3 tbsp oil
    • 3 garlic cloves, sliced
    • 10 tbsp aïoli
    • 2 tbsp flatleaf parsley

    Method

    Step 1: Cover the cod with cold water and leave for an hour.

    Step 2: Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes. Strain the liquid into a bowl and allow to cool. Remove the meat from shells.

    Step 3: Put remaining fish stock, mussel and clam liquor (leaving a tablespoon aside), saffron, lemon juice, prawn heads and shells into a pan and simmer until reduced to 600ml. Strain.

    Step 4: Cut and peel potatoes into 1.5cm cubes. Put in salted water and simmer until tender. Drain. Slice the leeks. Heat the oil in a pan, add garlic, leeks and a splash of fish stock. Cover and cook for 6 minutes. Drain the cod and put into a pan with cold water, cover. Bring to the boil and simmer for 5 minutes. Cool then break the cod into large flakes. Cover and keep warm.

    Step 5: Add the aïoli and a splash of the fish stock and stir. Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and slightly thickened, but don’t allow it to boil. Serve straight away.

    From Rick Stein’s Spain by Rick Stein (£25, BBC Books)

  • 11. Chilli sausages and beans

    11. Chilli sausages and beans

    Ingredients (serves 6) 400g butterbeans 1 tbsp… More details

    11. Chilli sausages and beans

    11. Chilli sausages and beans

    Ingredients (serves 6)

    • 400g butterbeans
    • 1 tbsp olive oil
    • 12 pork sausages
    • 1 red onion, finely sliced
    • 2 garlic cloves, crushed
    • 2 red chillies, de-seeded and chopped
    • 1 tsp sweet smoked paprika
    • 2 tbsps tomato purée
    • 100ml red wine
    • 250ml beef or chicken stock, plus more if needed
    • 1 tbsp balsamic vinegar
    • Sea salt
    • Freshly ground black pepper
    • 1 bunch of parsley, roughly chopped

    Method

    Step 1: Soak the beans overnight in cold water. Drain off the water, rinse the beans and put them in a large pan with water. Bring to a boil and cook for 10 minutes, then reduce the heat and simmer for 40 minutes or until the beans are soft. Drain.

    Step 2: Preheat the oven to 180°C/gas mark 4. Meanwhile, heat the oil in a large casserole pan over a medium/high heat and brown the sausages until they are a rich golden brown. Add the onion and cook for 5 minutes, then add the garlic and chilli and cook for a further minute. Stir in the paprika, tomato purée, wine, stock, vinegar and seasoning. Mix well, then stir in the cooked beans.

    Step 3: Cover and place in the oven for 45 minutes. Add extra stock if the pan gets dry. Stir in the parsley and serve.

    From Ginger Pig by Tim Wilson and Fran Warde (£25, Octopus Books)

  • 12. Pistachio cake with white chocolate frosting

    12. Pistachio cake with whi…

    Ingredients (serves 8 - 10) 200g ground… More details

    12. Pistachio cake with white chocolate frosting

    12. Pistachio cake with white chocolate frosting

    Ingredients (serves 8 - 10)

    • 200g ground pistachios
    • 1/2 tsp ground cardamom
    • 150g unsalted butter
    • 225g self-raising flour
    • 185g caster sugar
    • 3 eggs
    • 125ml thick yoghurt
    • 100g white chocolate
    • 200g cream cheese
    • 1/2 tsp rose water
    • 1 tbsp icing sugar
    • 1/4 tsp ground cardamom
    • 1-2 small edible roses
    • 1 tbsp icing sugar

    Method

    Step 1: Preheat the oven to 180°C/gas 6. Butter and line a 20cm cake tin with baking paper.

    Step 2: Blend the ground pistachios, cardamom, butter, flour and sugar in a food mixer. Then combine with the eggs and yoghurt in a mixing bowl. Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.

    Step 3: To make the frosting, melt the chocolate in a bowl over a saucepan of simmering water, and allow to cool. In a separate bowl combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the icing sugar and sprinkle in the ground cardamom. Mix well until you have smooth cream.

    Step 4: Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with icing sugar.

    From Orient Express by Silvena Rowe (£20, Hutchinson)

  • 13. Bolognese sauce with mushrooms

    13. Bolognese sauce with mu…

    Ingredients 500g Parioli Conchiglie Pasta 1 jar… More details

    13. Bolognese sauce with mushrooms

    13. Bolognese sauce with mushrooms

    Ingredients

    • 500g Parioli Conchiglie Pasta
    • 1 jar Parioli Bolognese sauce with mushrooms
    • 50cl olive oil for salads
    • 30gr finely chopped Aubergine
    • 30gr finely chopped Onions
    • 1 clove of garlic
    • 100g button mushrooms
    • 30g carrots
    • 30g celery
    • 100g parmesan cheese

    Method

    Step 1: Put olive oil into a frying pan and add chopped onions, garlic, carrots and celery.

    Step 2: Let it cook for 7-10 min.

    Step 3: Add mushrooms and cook for 1 more minute.

    Step 4: Add the jar of Parioli Bolognese sauce, stir and if too thick add a little water.

    Step 5: Meanwhile you are cooking the pasta according to the timing on the packet. When cooked, drain it and toss it with the sauce.

    Step 6: Sprinkle with parmesan and serve.

  • 14. British Cheesecake with Warm Blueberries

    14. British Cheesecake with…

    Ingredients Cheesecake: 150ml orange juice 14… More details

    14. British Cheesecake with Warm Blueberries

    14. British Cheesecake with Warm Blueberries

    Ingredients

    Cheesecake:

    • 150ml orange juice
    • 14 sponge fingers
    • 200g low fat soft cheese
    • 150g natural Greek-style yogurt
    • 2 eggs, beaten
    • 50g caster sugar
    • 2 teaspoons vanilla extract
    • 75g Wensleydale or white Cheshire cheese, finely grated

    Topping:

    • 175g blueberries
    • 50g caster sugar
    • Icing sugar, for sprinkling
    • Mint leaves, to decorate (optional)

    Method

    Step 1: Preheat the oven to 180C / 350F / Gas Mark 4. Grease a 20cm (8 inch) square shallow cake tin, or grease and line a deeper one with a loose bottom.

    Step 2: Pour the orange juice into a shallow dish, then briefly dip in the sponge fingers, one by one, and line them up in the base of the cake tin to fit snugly. You will have to trim some of them to fit. If you have any juice left, sprinkle it over the sponge fingers.

    Step 3: Beat together the soft cheese, yoghurt, eggs, caster sugar, vanilla extract and Wensleydale or Cheshire cheese. Pour over the prepared base. Transfer to the oven and bake for 45 - 50 minutes, until risen, set and golden. Cool, then remove from the tin.

    Step 4: For the topping, warm the blueberries with the sugar and about 3 tablespoons of water for about 2 - 3 minutes, until the sugar and juice from the blueberries turns syrupy.

    Step 5: decorated with mint leaves, if you like.

    If you like this recipe, visit the British Cheese Board website for more.

  • 15. Xanthe Clay’s Radish and Pea salad

    15. Xanthe Clay’s Radish …

    Ingredients: 1 teacupful of fresh peas 10… More details

    15. Xanthe Clay’s Radish and Pea salad

    15. Xanthe Clay’s Radish and Pea salad

    Ingredients:

    • 1 teacupful of fresh peas
    • 10 radishes, thinly sliced
    • 1 spring onion, thinly sliced
    • 3 tbsp crème fraiche
    • Milk
    • A punnet of cress
    • Black pepper

    Method:

    Step 1: Lightly cook the peas in boiling water, then drain and cool under the tap.

    Step 2: Scatter them over a plate with the thinly sliced radishes and spring onion.

    Step 3: Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.

    Step 4: Snip over the cress and season with freshly ground black pepper and serve.

    From loveradish.co.uk

  • 16. Pandhi curry

    16. Pandhi curry

    Ingredients (serves 4) 750gm pork loin diced 2… More details

    16. Pandhi curry

    16. Pandhi curry

    Ingredients (serves 4)

    • 750gm pork loin diced
    • 2 tbsp ginger, garlic paste
    • 1tsp turmeric powder
    • 2tsp salt
    • 8-10 peppercorns
    • 3 bay leaves
    • 4 tbsp honey
    • 3 tbsp soya sauce
    • 10 kokum berries soaked in 100ml hot water. Use the water for the marination.
    • 2 tbsp vegetable oil
    • 10 curry leaves
    • 4 dried red chillies
    • 4 medium sized red onions sliced

    Method

    Step 1: Marinate the pork with the above ingredients and leave overnight.

    Step 2: Transfer the pork to a heavy bottom cooking pot. Cover the pork with just enough water to cover the pork and cook for an hour or until the pork is very tender. Drain the pork and reserve the liquid.

    Step 3: Heat the oil and add the dried red chillies and let them get dark. Add curry leaves and fry for 30 seconds or so till they start to crisp up. Now add the sliced red onions and sauté until translucent.

    Step 4: Transfer the pre-cooked pork to this and stir fry with constant stirring for 6-8 minutes to caramelize. If the meat feels dry, add a tbsp or two of the reserved cooking liquid and cook until it’s dried up. The pork will acquire a shiny glaze. Correct the seasoning and serve with steamed rice.

    Tips:

    - Use as little water as possible to cook the pork first time around. The liquid will have stronger flavours and you can add it back to the stir-fry later.

    - Keep the seasoning slightly less than what you’d like to end up with, all this prolonged cooking makes the flavours very intense.

    Recipe from The Cinnamon Club Cookbook

  • 17. Cranberry, Rosemary and Cornish Sea Salt Bread

    17. Cranberry, Rosemary and…

    Ingredients 2 tablespoons olive oil + extra to… More details

    17. Cranberry, Rosemary and Cornish Sea Salt Bread

    17. Cranberry, Rosemary and Cornish Sea Salt Bread

    Ingredients

    • 2 tablespoons olive oil + extra to grease the casserole
    • 750g (1lb 10oz) strong white flour + extra to dust the casserole and for kneading
    • 2 teaspoons Cornish sea salt - crushed
    • 1 teaspoon freshly ground black pepper
    • 1 sachet (7g) instant fast acting dried yeast
    • 375ml (1 ½ cups) very hot water
    • 125ml (½ cup) milk
    • 2 tablespoons olive oil
    • 70g (2 ½ oz) semi dried cranberries
    • 3 tablespoons freshly chopped rosemary
    • 2 teaspoons Cornish sea salt for the topping

    Method

    Step 1: Grease the casserole with a little oil and dust lightly with some of the extra flour. (NB: the lid is not required for this recipe)

    Step 2: Sieve the flour into a large warm bowl and stir in the yeast, black pepper and the 2 teaspoons of crushed sea salt.

    Step 3: Put 375ml (1 ½ cups) very hot water into a jug and add the cold milk and the olive oil to it. (This will give you the correct temperature for mixing) .

    Step 4: Stir the cranberries and rosemary into the dry ingredients then gradually stir in the liquid. The dough should be slightly wet, but not sticky – if it seems a little dry add a little more milk.

    Step 5: Turn the dough out onto a well floured surface, knead gently for 1-2 minutes until smooth and roll into a ball.

    Step 6: Transfer the dough ball to the casserole with any seams or folds tucked underneath. Brush the top with a little olive oil. Cover loosely with oiled cling film wrap and leave in a warm place to rise for between 40 minutes to 1 hour. The dough should be well risen and just over the rim when it is ready to bake.

    Step 7: Remove the cling film and sprinkle the sea salt over the top of the dough before baking in the centre of the oven for 35-40 minutes until risen and golden brown. Cool in the dish for 5 minutes before turning out.

    Why not try and bake this in a Le Creuset dish?

  • 18. Lancashire Red Onion and Pepper Tart

    18. Lancashire Red Onion an…

    Ingredients 4 individual shortcrust pastry… More details

    18. Lancashire Red Onion and Pepper Tart

    18. Lancashire Red Onion and Pepper Tart

    Ingredients

    • 4 individual shortcrust pastry tarts
    • 15g (1/2oz) butter
    • 2 red onions, sliced
    • 100g (4oz) roasted red peppers (from a jar), torn into pieces
    • 8 cherry tomatoes, halved
    • A few drops balsamic vinegar
    • 100g (4oz) Lancashire cheese, cut into chunks
    • Freshly ground black pepper
    • Fresh thyme sprigs

    Method

    Step 1: Pre-heat the oven to 180C / fan oven 160C / Gas Mark 4.

    Step 2: Arrange the pastry tarts on a baking sheet.

    Step 3: Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently. Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.

    Step 4: Transfer to the oven and bake for 8-10 minutes until warmed through. Serve with salad.

    Tip: As an alternative to Lancashire cheese, try the tarts with Cheshire, Wensleydale or Caerphilly instead.

    Recipe courtesy of BritishCheese.com

  • 19. Stuffed Cabbage Leaves

    19. Stuffed Cabbage Leaves

    Ingredients 1 savoy cabbage 400g tomato sauce… More details

    19. Stuffed Cabbage Leaves

    19. Stuffed Cabbage Leaves

    Ingredients

    • 1 savoy cabbage
    • 400g tomato sauce (see recipe below)

    For the stuffing:

    • 250g ricotta
    • 50g Grana Padano Cheese, finely grated
    • 100g Prosciutto di San Daniele (sliced & cubed)
    • Half a teaspoon of nutmeg
    • 1 egg
    • Salt and pepper

    For the tomato sauce:

    • 4 tablespoons of extra-virgin olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, peeled and lightly crushed
    • Salt and freshly ground black pepper
    • 800g (two standard tins) tinned tomatoes

    Method

    Step 1: Bring a large pan of salted water to the boil. Cut the base off the cabbage and carefully separate the leaves discarding the first three tough dark green ones. Drop in around ten leaves and boil for around five minutes until softened in the middle part of the stem. Remove the leaves with tongs and put into iced water to stop the cooking. This will help to keep the bright green colour too. After a couple of minutes remove from the water and lay to drip-dry onto a tea towel.

    Step 2: Preheat the oven to 180C. Meanwhile mix the cubed Prosciutto di San Daniele and other ingredients together for the stuffing. Cut a triangle out of the bottom of each cabbage leaf and make little slits with a sharp knife along the thickest part of the backbone of each leaf. Put a tablespoonful of stuffing in each leaf and start by folding in the outside leaves in and then fold over the stem end. Roll up with the thinnest part of the top of the leaf on the outside. If any leaves break, double wrap them using another leaf. Continue until the stuffing is used up.

    Step 3: Pour a layer of tomato sauce onto the bottom of a lasagne dish. Put the cabbage rolls in a single layer in a lasagne dish and pour over the rest of the tomato sauce. Scatter over the remaining Grana Padano Cheese and bake for 30 minutes or until the cabbage leaves are cooked through and the cheese is golden brown.

    Step 4: Soften the onion and garlic with a generous pinch of salt and a good twist of black pepper in the oil in a large saucepan over a medium heat for around ten minutes. Add the tomatoes and wash the cans out with 100ml of water. Add this to the pan. Simmer the tomatoes for around 20 minutes, mashing them with a potato masher to break them up. Adjust the seasoning as necessary and remove from the heat.

  • 20. Twiggy's Coconut Cake

    20. Twiggy's Coconut Cake

    Ingredients 200g plain flour 50g desiccated… More details

    20. Twiggy's Coconut Cake

    20. Twiggy's Coconut Cake

    Ingredients

    • 200g plain flour
    • 50g desiccated coconut
    • Half tsp of salt
    • 2 tsps baking powder
    • 75g sugar
    • 75g butter
    • Half tsp lemon zest
    • 1 egg
    • 125ml milk
    • 1 tsp vanilla extract

    Method

    Step 1: Pre-heat oven to 180C/350F/Gas 4

    Step 2: Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine breadcrumbs. Add coconut, lemon zest and sugar.

    Step 3: In a separate bowl beat egg, add 100ml/3½ fl oz milk and vanilla extract

    Step 4: Make a hole in the flour mixture and add liquid egg/milk mix. Blend altogether until mixture has a stiff consistency. Add the additional milk if needed.

    Step 5: Place in a greased 15cm (6 inch) cake tin and bake at 180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in the middle comes out clean.

    Celebrity Bake Book is on sale now, with all funds going towards the Ben Kinsella Trust. Buy the book at foodnetwork.co.uk

  • 21. Gok Wan's Red Bean Buns

    21. Gok Wan's Red Bean Buns

    Ingredients 500g plain flour, plus a little… More details

    21. Gok Wan's Red Bean Buns

    21. Gok Wan's Red Bean Buns

    Ingredients

    • 500g plain flour, plus a little extra for dusting
    • 1 sachet (7g) of fast-action yeast
    • 2 tablespoons groundnut oil
    • 2 tablespoons caster sugar
    • 300ml warm water
    • 1 tablespoon sesame oil

    Bao filling:

    • ½ jar of red bean paste
    • 16 goji berries

    Method

    Step 1: Put all the ingredients for the buns apart from the water and sesame oil into a bowl and roughly combine. Pour half the warm water into the dry ingredients and stir. Pour in the remaining water and mix well. Dust a clean surface with a little of the extra flour, and tip the dough onto it. Knead with your hands for five minutes. Once kneaded, if possible try to shape your dough into a rough 'bun'.

    Step 2: Rub the inside of a large bowl with the sesame oil. Put in your dough, cover with cling film or a clean tea towel, place in a warm place and leave to prove until the dough has at least doubled in size. This normally takes a minimum of 90 minutes.

    Step 3: Tip the dough onto a floured surface and knead again to knock out the air. Take a golf-ball sized piece of dough and flatten with the palm of your hand. Spoon at least one and a half teaspoons of the red bean paste into the middle of the flattened pastry. Carefully pull up the edges of the dough to encase the filling in a ball shape, and then smooth the edges and place on a floured tray.

    Step 4: Repeat the process with the remaining dough and filling, then cover the buns with a damp tea towel and leave to rise for another 15 minutes. Once raised, place each one on a small disc of baking parchment with the join underneath. Top each bun with two goji berries. Place in a steamer and cook for 12-15 minutes. Once cooked serve immediately and there you have it your very own Chinese Red Bean Bao!

    Celebrity Bake Book is on sale now, with all funds going towards the Ben Kinsella Trust. Buy the book at foodnetwork.co.uk

  • 22. Lauren Goodger's Rocky Road

    22. Lauren Goodger's Rocky …

    Ingredients 100g of butter, roughly chopped 300g… More details

    22. Lauren Goodger's Rocky Road

    22. Lauren Goodger's Rocky Road

    Ingredients

    • 100g of butter, roughly chopped
    • 300g of dark chocolate, broken into squares
    • 3 tbsp of golden syrup
    • 140g of Rich Tea biscuits, roughly crushed
    • 12 pink marshmallows, quartered using scissors
    • 2 x 55g of Maltesers (Lauren's favourite), Milky Way or Crunchie

    Method

    Step 1: Gently melt the butter, chocolate and syrup in a large pan over a low heat, stirring frequently until smooth, then cool for about 15 mins.

    Step 2: Stir the crushed biscuits and sweets into the pan until well mixed, pour into a 17cm / 6 ½ inch square tin lined with non-stick baking paper and spread the mixture to roughly level it.

    Step 3: Chill until hard and then take out of tin and remove paper.

    Cut into fingers.

    Celebrity Bake Book is on sale now, with all funds going towards the Ben Kinsella Trust. Buy the book at foodnetwork.co.uk

  • 23.  Maldon salted dark chocolate fondant with Maldon Salted caramel and macadamia ice cream

    23. Maldon salted dark cho…

    This dessert should have a liquid centre, so chef… More details

    23.  Maldon salted dark chocolate fondant with Maldon Salted caramel and macadamia ice cream

    23. Maldon salted dark chocolate fondant with Maldon Salted caramel and macadamia ice cream

    This dessert should have a liquid centre, so chef Ben Purton advises cooking a test fondant beforehand (and of course eating it!) so you can tell if you need to adjust the cooking times.

    Ingredients

    For the ice cream:

    • 500ml double cream
    • 500ml milk
    • 1 vanilla pod, seeded
    • 200ml pasteurised egg yolk
    • 300g caster sugar
    • 200g macadamia nuts
    • 2 tsp Maldon sea salt flakes

    For the fondants:

    • 250g dark chocolate couverture (minimum 60% cocoa solids)
    • 10g Maldon sea salt
    • 250g unsalted butter
    • 5 whole eggs
    • 5 egg yolks
    • 300g caster sugar
    • 250g plain flour

    Method

    Ice cream

    Step 1: In a large bowl, mix the yolks and 200g of the sugar together thoroughly, so that there are no lumps. Do this in advance, and you will find the custard cooks quicker as the sugar draws moisture from the eggs. If you cannot get pasteurised egg yolk then just use the equivalent weight in separated egg yolks.

    Step 2: Boil the cream and milk with the vanilla pod – this will release the oils and aromatic flavours. Pour half the liquid over the yolk mix, and stir it with a whisk to incorporate it quickly. Return the pan to the hob, and then pour the all egg mix back into the milk remaining in the pan.

    Step 3: Lower the heat and continue to stir with a spatula; raise the temperature gradually until it reaches 82C or until it is thick and coats the back of a spoon. Be careful, as if you heat the mix too far the custard will curdle or split. As soon as the custard is cooked, remove it from the heat and pass it through a fine sieve into a bowl or container. Immediately chill it over ice to stop the cooking process.

    Step 4: Preheat the oven to 180C/350F/gas 4 and line a baking tray with greaseproof paper. Spread the macadamia nuts out on it and roast them in the oven while the custard is cooling. Take them out as soon as they are a rich golden brown.

    Step 5: Put the rest of the sugar into a clean, dry, heavy-based pan and, over a medium heat, begin to melt the sugar. Using a wooden spoon, move the sugar around as it melts and starts to colour. You will need to take this sugar to caramel stage which is at least 180C, so be very careful! When the colour is golden, and all the sugar crystals are melted and the syrup is clear, pour the caramel over the nuts and leave it to set. Once cool, break up the caramel, smashing it lightly with the end of a rolling pin to create smaller bite-sized chunks. Sprinkle the salt crystals into the mix.

    Step 6: Place the custard in an ice-cream machine and churn until thick and almost frozen, following the manufacturer’s instructions. Then fold in the caramel chunks and salt crystals and place the ice cream in the freezer to set up and crystallise a little more. Make sure the ice cream is not too runny when you mix in the caramel as otherwise the salt may dissolve – it is a much tastier effect to have the crystals melt in the mouth.

    Fondant

    Step 1: Melt the chocolate and butter until smooth and lump free. The chocolate should not get too hot – it will be fully liquid at 30C and burn above 60C – and your mix should be warm, not hot. You can use a microwave if you can set a low-enough power and melt it slowly; otherwise put it in a dry bowl over a pan of simmering water, with the bottom of the bowl clear of the surface of the water. Be careful not to get any water in the mix or it can seize.

    Step 2: Lightly whisk the eggs and sugar together. If you have melted the chocolate in a bowl over water, take the bowl off the pan. Stir the egg mixture into the melted chocolate, then fold in the flour and the Maldon salt.

    Step 3: Grease and sugar 8 large ramekins or grease and line dessert rings. Pipe or spoon the mixture into these moulds until they are about three-quarters full. Just before serving, cook for about 8–12 minutes – depending on the size of the mould and thickness of the edges – until the mix has risen, but the cake should not be cooked all the way through.

    Remove from the oven, and serve with the ice cream on the side.

    Tip: If you are short on time, or don't have an ice-cream machine, just make the caramel nut mix and fold it into a shop-bought high quality vanilla ice cream… Shhhh, no one will know!

    From the Maldon Salt Company and the Dessert Island Recipes cookbook.

  • 24. Ginger Ice Cream Cookie Stack

    24. Ginger Ice Cream Cookie…

    Ingredients For the cookies: 350g self raising… More details

    24. Ginger Ice Cream Cookie Stack

    24. Ginger Ice Cream Cookie Stack

    Ingredients

    For the cookies:

    • 350g self raising flour
    • Pinch of salt
    • 200g golden caster sugar
    • 1 tbsp ground ginger (optional)
    • 1 tsp bicarbonate of soda
    • 115g unsalted butter
    • 80g golden syrup
    • 1 large egg beaten
    • 150g Opies stem ginger (finely chopped)
    • 10g Opies stem ginger syrup (from the jar)

    For the ice cream:

    • 3 Large Eggs
    • 45g Caster Sugar
    • 450ml Double Cream
    • 6 pieces of Stem Ginger - finely cut
    • 5 tbs Ginger Syrup Cookies

    Method

    Cookies:

    Step 1: Preheat the oven to 160C /325oF/ or gas mark 3. Line three baking trays with greaseproof paper.

    Step 2: Sieve the flour into a large mixing bowl. Add the salt, sugar, ground ginger and bicarbonate of soda and stir to combine.

    Step 3: Melt the butter and syrup in a small saucepan and remove from the heat and leave to cool.

    Step 4: Pour the butter mixture over the dry ingredients and add two thirds of the stem ginger.

    Step 5: Mix thoroughly and using your hands bring the dough together. Shape the dough into 20 large balls and place on baking tray evenly spread apart.

    Step 6: Gently flatten the balls and add a few pieces of the remaining stem ginger on top of each cookie. Bake for 12-15 minutes then remove and cool before eating.

    Ice cream:

    Step 1: Whisk the eggs and sugar together in a large bowl. In another bowl whip the cream until soft peaks form.

    Step 2: Fold the whipped cream into the egg and sugar mixture. Add the chopped ginger and ginger syrup and gently combine.

    Step 3: Pour into a suitable freezer container and freeze for 24 hours.

    Step 4: Gently stir the ice cream after approx 2 hours to ensure even distribution of the ginger pieces.

    Step 5: Repeat this process after a further 1 hour freezing time. When the ice cream is ready, remove from the freezer and allow to soften slightly.

    Recipe courtesy of Opies

  • 25. French Toast

    25. French Toast

    Ingredients 3 large free-range eggs 60ml single… More details

    25. French Toast

    25. French Toast

    Ingredients

    • 3 large free-range eggs
    • 60ml single cream
    • 75g golden caster sugar
    • 1 tsp ground cinnamon (optional)
    • 1 tbsp butter, or olive oil
    • 4 slices Warburtons Toastie
    • 200g strawberries, sliced in half
    • 200g raspberries
    • 200g blackberries
    • 4 tbsp crème fraiche
    • A dusting of icing sugar, to serve

    Method

    Step 1: In a bowl, whisk together the eggs, cream, sugar and cinnamon. Heat a pan over a medium heat and melt the butter until just starting to bubble.

    Step 2: Dip the bread slices in the egg mixture and place in the pan, two at a time, for 2 minutes on each side or until golden. Melt a little more butter in the pan before adding the second batch if required.

    Step 3: Top each slice with a quarter of the berries, a spoonful of crème fraiche and a dusting of icing sugar. Serve your french toast immediately.

    Step 4: Enjoy the results of this delicious breakfast recipe

    Recipe courtesy of Warburtons

  • 26. Roganjosh Shepherd's Pie

    26. Roganjosh Shepherd's Pie

    Ingredients 700g lamb leg diced 500g lamb… More details

    26. Roganjosh Shepherd's Pie

    26. Roganjosh Shepherd's Pie

    Ingredients

    • 700g lamb leg diced
    • 500g lamb mince
    • 3 onions, chopped
    • 1 ½ tbsp. ginger paste
    • 3 whole red chillies
    • 5 cloves
    • 2 green cardamoms
    • 1 black cardamom
    • 2 bay leaves
    • 1 tsp cumin seeds
    • 2 tbsp chopped garlic
    • 2 tsp chilli powder
    • 2 tsp Coriander powder
    • 2 tsp cumin powder
    • ½ tsp turmeric powder
    • A pinch of salt (optional)
    • 2 tbsp tomato paste
    • 50g yoghurt
    • 100g sweet potato, peeled & diced small
    • 100g celeriac, peeled & diced small
    • 100g turnip, peeled & diced small
    • 10g coriander leaves, chopped
    • 200g potato, peeled & diced
    • 60g cheddar cheese

    Spice mix:

    • 2 star anise
    • 1 tsp fennel seeds
    • 1 small piece cinnamon sticks
    • 3 green cardamoms
    • Grind the entire spice roast into a powder

    Method

    Step 1: Cut the peeled potato into fourths and place in boiling water with the turmeric powder and salt. When the potatoes are cooked, remove the water and add the butter and cheddar cheese. Mix thoroughly and set aside.

    Step 2: Heat the oil in a large, heavy bottomed pan and add the whole red chilli, cumin, cloves, bay leaves, green cardamom, black cardamom and garlic. When the garlic turns golden in colour add the chopped onion and salt. Cook well for several minutes.

    Step 3: When the onion is soft, add the garlic and ginger paste, diced lamb leg and sauté. When the lamb is half cooked add the chilli, coriander & cumin powder. Stir well for another five minutes then add the tomato paste, lamb mince, yogurt and vegetables. Slowly stir in the spice mix and cook well. Check the seasoning and add some coriander leaves.

    Step 4: Divide the meat in the pie dish on the top of the potatoes. Mash the mixture and place in the oven for 5 minutes on 200C.

    Step 5: Remove from heat and serve with green salad.

    Recipe courtesy of Cinnamon Soho

  • 27.  Lager Battered Fish with Chips

    27. Lager Battered Fish wi…

    Ingredients Two fillets of white fish (e.g. Cod,… More details

    27.  Lager Battered Fish with Chips

    27. Lager Battered Fish with Chips

    Ingredients

    • Two fillets of white fish (e.g. Cod, Hake or Pollack – choose something with a good firm flesh and which is preferably sustainable)
    • Approx 300g flour
    • One bottle of Freedom Organic Lager
    • Three large Maris Piper potatoes
    • Vegetable oil
    • 100g garden peas
    • One clove of garlic
    • 10ml vegetable stock
    • Rosemary
    • Thyme

    Method

    Step 1: Cut the potatoes into chips of your preferred size and rinse under running water. Boil the chips in salted water to blanch them and allow to rest.

    Step 2: To make the fish batter sift approx 100g of flour in a bowl and start to slowly add Freedom Organic Lager, stirring in to the flour as you pour. The trick is not to measure but aim for 75ml of beer for every 100g of flour.

    Step 3: Continue adding flour and beer until you reach the consistency of pancake mixture. Try not to over whisk as this will make the batter chewy.

    Step 4: Leave batter to stand for 10 minutes and heat oil to a minimum of 180C.

    Step 5: Dredge the fish in the batter and let it coat thickly. Carefully place into the hot oil one at a time and leave until the batter is golden brown. It should take 5-8 minutes.

    Step 6: Remove the fish and leave to drain on a wire rack or paper towels.

    Step 7: Repeat the frying process with the chips until golden brown, being careful not to fry too much at one time.

    Step 8: For the pea puree, blend the peas, garlic and vegetable stock with a little parsley and thyme until it reaches the desired consistency.

    Recipe courtesy of Freedom Brewery

  • 28. Insalata Zucca, Speck & Bufala - Butternut squash, Buffalo mozzarella and Speck salad

    28. Insalata Zucca, Speck &…

    Ingredients ½ butternut squash, cut into 8… More details

    28. Insalata Zucca, Speck & Bufala - Butternut squash, Buffalo mozzarella and Speck salad

    28. Insalata Zucca, Speck & Bufala - Butternut squash, Buffalo mozzarella and Speck salad

    Ingredients

    • ½ butternut squash, cut into 8 wedges
    • 1 tablespoon olive oil
    • Sea salt and freshly ground black pepper
    • A pinch of dried chilli flakes
    • 1 large 250g ball of mozzarella, torn into 4
    • 2 tablespoons cream fraiche
    • The juice of half a lemon
    • 2 tablespoons of really good extra virgin olive oil, plus a bit extra for drizzling
    • 2 handfuls rocket leaves
    • 8 leaves radicchio or red chicory, split in two
    • 4 slices speck

    Method

    Step 1: Heat the oven to 220C.

    Step 2: Pop the butternut onto a baking tray then drizzle with the oil and season with salt and pepper, making sure you coat the squash thoroughly.

    Step 3: Pop into the oven and then bake for 20 minutes, turning after about 12. Weirdly the first half takes a bit longer to brown. You want the squash to be golden and cooked through. Remove from the oven and place 2 pieces of squash on each of 4 plates.

    Step 4: Tear the ball of mozzarella into 4 even pieces and place onto the plates next to the squash. Drizzle the cheese with a tiny bit of extra virgin olive oil and season with some salt and pepper.

    Step 5: In a mixing bowl, mix together the crème fraiche, lemon juice, 2 tablespoons of oil and seasoning. Add in the leaves and coat gently, making sure not to over saturate them. Take a quarter and roll it up in a slice of the speck ham and place on top of the mozzarella and squash, letting any loose leaves tumble down. Repeat with the other 4 slices of ham, placing onto the other 3 plates. Drizzle with a spot more olive oil and serve.

    Recipe taken from a special menu created by Gizzi Erskine & Joe Gray available at Zizzi Restaurants nationwide to raise money for The Prince’s Trust.

  • 29. Guanciale di Maiale - Slow braised Pigs cheeks in cider, with smashed celeriac and salsa verde

    29. Guanciale di Maiale - S…

    Ingredients 500ml dry cider 300ml dry white… More details

    29. Guanciale di Maiale - Slow braised Pigs cheeks in cider, with smashed celeriac and salsa verde

    29. Guanciale di Maiale - Slow braised Pigs cheeks in cider, with smashed celeriac and salsa verde

    Ingredients

    • 500ml dry cider
    • 300ml dry white wine
    • 2 tablespoons plain flour
    • ¼ teaspoon sea salt

    * Freshly ground black pepper

    • 8 pigs cheeks, trimmed of excess fat and sinew
    • 4 tablespoons light olive oil
    • 2 largish onions, finely chopped
    • 2 medium carrots, peeled and finely chopped
    • 1 bulb garlic, cut across its middle
    • 1 teaspoon tomato puree
    • 4 stalk rosemary
    • 4 stalks thyme
    • 4 stalk sage
    • 500ml brown chicken stock

    For the mashed celeriac:

    • 500g celeriac, peeled and cut to 2cm dice
    • 50g butter
    • 30ml milk
    • Sea salt and freshly ground black pepper

    For the salsa verde:

    • 1 garlic clove, peeled
    • small handful of capers
    • small handful of pickled gherkins or cornichons
    • 6 anchovy fillets
    • 2 large handfuls of flat-leaf parsley
    • bunch of fresh basil leaves
    • handful of fresh mint leaves
    • 1 tablespoon Dijon mustard
    • 3 tablespoons red wine vinegar
    • a squeeze of lemon
    • 150ml olive oil
    • Sea salt and freshly ground black pepper

    Method

    Step 1: To begin with place the cider and wine in a pan and reduce the volume of liquid by half. This will take out the harshness of the alcohol and add tons of sweetness to the dish. Just set this to the side for later while you get on with the rest of the dish.

    Step 2: Pop the flour and seasoning in a bowl or large sandwich bag, then add in the pigs cheeks and coat thoroughly in the flour either with your fingers or by shaking the now zip locked bag around.

    Step 3: Heat 2 tablespoons of the oil in a large casserole pan then brown the pig’s cheeks on all sides until they have a really crisp dark golden edge to them. This could take around 6-8 minutes, then remove from the pan with a slotted spoon and leave to rest on a plate that will collect all its juices.

    Step 4: Add the remaining oil into the pan along with the onions, carrots and garlic and turn down the heat. Sweat the vegetables in the pan for around 10 minutes or until softened. To begin with you will need to stir with a bit of elbow grease to scrape up all the delicious marmitey meat residue up from the bottom of the pan, as this is where tons of the flavour is held. It’s so important to not let this scorch. For the last 2 minutes of cooking add in the tomato puree and increase the temperature. Lightly caramelise the vegetables in the puree. Meanwhile bunch the rosemary, thyme and sage into a bundle and tighten with some string. Pop this into the pan with the veggies and stir around for a minute to ‘wake-up” the flavour of the herbs, then pour over the reduced alcohol and the stock. Leave to braise for 21/2 hours or until the pigs cheeks break up with ease and the sauce has thickened and become more like a thickish glaze. Season with salt and pepper if need be.

    Step 5: Place all the salsa verde ingredients into a food processor and blitz. (Some purists claim you should hand-chop all the ingredients and if you can be bothered, go for it but, frankly, it makes little difference and saves a whole heap of mess and time doing it with a machine!)

    Step 6: To make the celeriac; bring the celeriac to the boil and cook until tender. This should take 15 minutes but check. Drain and then smash with a potato masher, but don’t completely mash. You want some texture to this and it not to be completely smooth., stir through the butter and milk and then season with salt and pepper.

    Step 7: To serve, plate-up the celeriac between 4 plates. Pile on 2 pigs cheeks on each and glaze with the sauce. Finally drizzle about 1 tablespoon of salsa verde and finish with some extra virgin olive oil to serve.

    Recipe taken from a special menu created by Gizzi Erskine & Joe Gray available at Zizzi Restaurants nationwide to raise money for The Prince’s Trust.

  • 30. Torta di Fichi e Datteri - Sticky toffee figgy puddings

    30. Torta di Fichi e Datter…

    Ingredients 150g dates, stoned and chopped 150… More details

    30. Torta di Fichi e Datteri - Sticky toffee figgy puddings

    30. Torta di Fichi e Datteri - Sticky toffee figgy puddings

    Ingredients

    • 150g dates, stoned and chopped
    • 150 dried figs, chopped
    • 250ml black tea, made with 1 teabag
    • 1 teaspoon bicarbonate of soda
    • 85g softened unsalted butter, plus extra butter for greasing
    • 175g caster sugar
    • 2 large free-range eggs, beaten
    • 175g self-raising flour, sieved
    • Zest of 1 orange
    • 1 teaspoon ground mixed spice

    For the sauce:

    • 200g light muscovado sugar
    • 200g unsalted butter
    • 300ml double cream
    • Vanilla ice cream, or clotted cream, to serve

    Method

    Step 1: Preheat the oven to 180°C/gas 4. Butter 6 individual (dariole) pudding moulds. Place the dates in a small pan, then cover with the hot tea. Bring to the boil and cook for 3-4 minutes until the dates have softened, then stir in the bicarbonate of soda.

    Step 2: As when baking a cake, cream together the butter and sugar before adding the eggs, one at a time. Fold in the flour, mixed spice and date mixture, then pour into the baking dish.

    Step 3: Make the sauce by putting the sugar, butter and cream into a pan. Place over a low heat and melt the sugar until it has dissolved, then whack the heat up and simmer for 3-4 minutes or until the sauce is a light toffee colour.

    Step 4: Pour half the sauce between 6 individual pudding (Dariole) moulds, saving half back to be used as a pouring sauce. Fill to 5mm from the top with the cake mixture. Cover each mould or ramekin with a square of pleated buttered tin foil (the pleat in the middle of the foil will help the foil to expand once the pudding starts to rise). Secure with string or an elastic band.

    Step 5: Place the puds onto a roasting tray with 1.5cm of boiling water in it and bake for 20-25 minutes until the top is springy and a skewer comes out clean when inserted into the cake. The water creates steam and a mighty lift for the puddings.

    Step 6: Serve the puddings by removing and the lids, tipping them onto a plate with the rest of the warm sauce and a big scoop of vanilla ice cream or clotted cream.

    Recipe taken from a special menu created by Gizzi Erskine & Joe Gray available at Zizzi Restaurants nationwide to raise money for The Prince’s Trust.

  • 31. Seafood Thai Sticky Coconut Rice

    31. Seafood Thai Sticky Coc…

    Ingredients 1 tbsp vegetable oil 200g Jasmine… More details

    31. Seafood Thai Sticky Coconut Rice

    31. Seafood Thai Sticky Coconut Rice

    Ingredients

    • 1 tbsp vegetable oil
    • 200g Jasmine rice
    • 1 jar of Blue Dragon Thai Sticky Coconut Rice Bake Sauce
    • 2 seabass fillets, scaled and cut in half
    • 150g uncooked King Prawns
    • 100g raw calamari rings
    • 150g mussels (debearded and scrubbed clean)
    • 1 bunch coriander, roughly chopped
    • 1 lime, cut into wedges

    Method

    Step 1: Preheat oven to 180⁰C. Add oil to a large casserole or baking dish, stir in the rice and place in the oven for 5 minutes before pouring over the contents of the jar.

    Step 2: Add an extra 150ml of water, stir rice well and place a tight fitting lid on top before placing back in the oven for 30 - 35 minutes.

    Step 3: Lay the fish fillets, prawns, calamari and mussels attractively over the rice and cook a further 10 - 15 minutes or until seafood is firm and mussels have opened.

    Step 4: Remove pan from the oven, garnish with coriander and lime wedges and serve.

    Chef's tip: If you’re not a fan of seafood, try it with chicken wings. Be sure to adjust the cooking time accordingly to make sure the chicken is cooked all the way through.

    Recipe courtesy of Blue Dragon

  • 32. Beef with Walnut and Parsley Pesto

    32. Beef with Walnut and Pa…

    Ingredients 1 x 350-450g lean mini beef topside… More details

    32. Beef with Walnut and Parsley Pesto

    32. Beef with Walnut and Parsley Pesto

    Ingredients

    • 1 x 350-450g lean mini beef topside roasting joint
    • Salt and freshly milled black pepper
    • 10ml/2tsp rapeseed or olive oil

    For the Walnut and Parsley Pesto:

    • 1 x 25g pack fresh flat-leaf parsley
    • 75g/3oz walnuts, toasted and roughly chopped
    • 75g/3oz grated Parmesan cheese
    • 2 garlic cloves, peeled
    • Salt and freshly milled black pepper
    • 100ml/3½fl oz extra virgin rapeseed or olive oil
    • Grated zest of 1 lemon

    Method

    Step 1: To prepare the pesto; place the parsley, walnuts, cheese, garlic and seasoning in a food processor or blender and on the `pulse’ setting blend until combined. Slowly add the oil and 'pulse' until the pesto is blended. Adjust the seasoning if required and stir through the lemon zest.

    Step 2: Place the joint on a chopping board. Make a deep cut with a sharp knife through the centre of the joint and then cut a cylindrical hole from one end of the joint to the other. Remove the excess meat and set aside and tightly stuff the hole with the pesto. Season the joint and drizzle with the oil.

    Step 3: Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.

    Step 4: Place the reserved cylinders of meat on top of a roasting rack in a roasting tin. Position the mini joint on top and roast uncovered for 40-50 minutes (for medium). Cover with foil if browning too quickly.

    Slice the roast and serve with any pan juices, mashed potatoes and seasonal vegetables.

    Tip: Store any remaining pesto in the fridge and use as a pasta sauce for a quick mid-week supper dish.

    Recipe courtesy of simplybeefandlamb.co.uk

  • 33. Beef and Stout Pie

    33. Beef and Stout Pie

    Ingredients Olive oil 3 medium red onions… More details

    33. Beef and Stout Pie

    33. Beef and Stout Pie

    Ingredients

    • Olive oil
    • 3 medium red onions (peeled and chopped)
    • 3 cloves of garlic (peeled and chopped)
    • 30g butter, plus extra for greasing
    • 2 carrots (peeled and chopped)
    • 2 sticks of celery (trimmed and chopped)
    • 4 field mushrooms (peeled and sliced)
    • 1kg brisket of beef or stewing beef, cut into 2cm cubes
    • A few sprigs of fresh rosemary (leaves picked and chopped)
    • Sea salt and freshly ground black pepper
    • Two bottles of Freedom Stout
    • 2 heaped tablespoons plain flour
    • 200g freshly grated Cheddar cheese
    • 500g best-quality ready-made all-butter puff pastry
    • 1 large free-range egg

    Method

    Step 1: Preheat the oven to 200 degrees/gas 5

    Step 2: In a large ovenproof pan, heat a glug of olive oil on a low heat. Gently fry the onions for about 10 until softened but not browned. Turn up the heat and add the garlic, butter, carrots, celery and mushrooms. After five minutes remove the vegetables to another pan and keep to one side.

    Step 3: Add the beef, rosemary and a little seasoning to your original pan. Brown the meat for a few minutes (until you start to get some nice sticky bits on the bottom of the pan).

    Step 4: Return the veg to the pan and add 400ml of Freedom Stout to deglaze the pan. Place a lid on the pan and cook in the oven for about an hour.

    Step 5: Once removed from the oven, remove the lid and return the pan to the hob. Allow to thicken on a low heat (if necessary) and crumble in the cheese.

    Step 5: Roll out the pastry and place on top of the dish. Beat the egg and coat the top with egg wash to give a nice glaze.

    Step 6: Return to the oven until the pastry is browned (approx 10-12 minutes depending on oven).

    Serve generously with a bottle of Freedom Stout and enjoy!

    Recipe courtesy of Freedom Brewery

  • 34. New York Cheesecake

    34. New York Cheesecake

    Ingredients 200g digestive biscuits, whizzed… More details

    34. New York Cheesecake

    34. New York Cheesecake

    Ingredients

    • 200g digestive biscuits, whizzed into crumbs
    • 100g butter, melted
    • 600g cream cheese
    • 250g mascarpone
    • 200g caster sugar
    • 1 Dr. Oetker Select Vanilla Pod, seeds only
    • 3 medium eggs
    • 2 tbsp Cornflour
    • 1 medium just ripe mango

    To decorate:

    • 170g fresh raspberries
    • 150ml double cream

    Method

    Step 1: Heat the oven to Mark 3/170°C. Mix the biscuit crumbs with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.

    Step 2: Whisk together the cream cheese, mascarpone, caster sugar, vanilla, eggs and cornflour until smooth.

    Step 3: Peel the mango and dice until bite size. Fold the mango into the cheesecake mix.

    Step 4: Pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.

    Step 5: Before serving, whip the cream until softly peaking. Spoon into a piping bag, fitted with a medium nozzle, and pipe around the edge.

    Step 6: Place the fresh raspberries in the middle of the cheesecake.

    Recipe courtesy of Dr Oetker

  • 35. Marinated pear, candied walnut and Harrogate blue cheese salad

    35. Marinated pear, candied…

    Ingredients 200ml white wine vinegar 100ml white… More details

    35. Marinated pear, candied walnut and Harrogate blue cheese salad

    35. Marinated pear, candied walnut and Harrogate blue cheese salad

    Ingredients

    • 200ml white wine vinegar
    • 100ml white wine
    • 250g caster sugar
    • ½ a cinnamon stick
    • 1 star anise
    • 4 cloves
    • Small pinch of galangal

    Put all of the ingredients into a pan and cover the pears, simmering until tender.

    For the candied walnuts

    • 125g walnuts
    • 85g caster sugar
    • 100ml water

    Step 1: Bring the sugar and water to the boil.

    Step 2: When the liquid has started to caramelise, add the walnuts and pour out onto a non-stick tray

    Step 3: Leave to cool

    For the dressing

    • 1tbsp balsamic vinegar
    • 4tbsp walnut oil
    • 1tsp grain mustard
    • 1tbsp of blue cheese

  • 36. Lentil, tamarind and date dhansak

    36. Lentil, tamarind and da…

    Ingredients (serves 2-4) 3 tsps garlic oil 2… More details

    36. Lentil, tamarind and date dhansak

    36. Lentil, tamarind and date dhansak

    Ingredients (serves 2-4)

    • 3 tsps garlic oil
    • 2 tsps cumin seeds
    • 3cm ginger, peeled and grated
    • 200g red lentils
    • 3 x 15ml tbsps tamarind paste from a jar
    • 750ml freshly boiled water
    • 75g soft dried dates, each one scissored into 8 small pieces
    • 2 bay leaves
    • Few sprigs of fresh dill, chopped
    • 1 tbsp of pomegranate seeds

    Method

    Step 1: Heat the oil in a heavybased pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and stir for another minute or so.

    Step 2: Add the lentils to the pan, stirring them into the cumin and ginger, then spoon in the tamarind paste and pour in the water.

    Step 3: Tip in the chopped dates and the bay leaves and bring to the boil.

    Step 4: Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.

    Step 5: Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.

    Click here to view all 10 of Nigella's exclusive-to-Stylist recipes

  • 37. Yvonne Bishop-Weston’s Power Salad

    37. Yvonne Bishop-Weston’…

    Ingredients For the dressing: 50g natural… More details

    37. Yvonne Bishop-Weston’s Power Salad

    37. Yvonne Bishop-Weston’s Power Salad

    Ingredients

    For the dressing:

    • 50g natural organic yogurt or soya yogurt
    • 4g (1 teaspoon) fresh dill - finely chopped
    • 10g (1 teaspoon) horseradish
    • 2 tablespoons fresh lemon juice

    For the salad:

    • 2 Omega-3 eggs hard boiled or poached
    • 80g cooked beetroot - chopped
    • 60g yellow pepper - chopped
    • 40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
    • 2 handfuls (40g) of mixed leaves - washed and drained
    • 6 walnut halves
    • Rock salt to taste

    Method

    Step 1: Mix the dressing ingredients together.

    Step 2: Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

    Step 3: Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately.

    Step 4: Toast the rye bread and add the topping of your choice.

    Serve with 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini.

    Recipe from lovebeetroot.co.uk

  • 38. Chickpea, roast shallot & feta salad

    38. Chickpea, roast shallot…

    Ingredients 12 Shallots, peeled & cut in… More details

    38. Chickpea, roast shallot & feta salad

    38. Chickpea, roast shallot & feta salad

    Ingredients

    • 12 Shallots, peeled & cut in half
    • 2 cloves garlic, whole & unpeeled
    • 25g butter, cut into small dice
    • Salt & freshly ground black pepper
    • 1 can chickpeas, drained and rinsed
    • 200g feta cheese, crumbled
    • 100g soft round lettuce

    For the dressing:

    • 3 tbsp extra virgin olive oil
    • 2 tbsp sherry vinegar
    • 1 teaspoon honey
    • I small bunch flat leaf parsley, roughly chopped

    Method

    Step 1: Place the shallots in a roasting tin, cut side up and dot with the butter and a grind of salt and pepper. Add the unpeeled whole garlic cloves to the tin and roast in the oven at 200°C/gas mark 6 for 15 minutes until the onions are soft and golden.

    Step 2: When the onions are cooked remove them to a plate whilst you make the dressing in the roasting tin. Squeeze the garlic out of its skin and mash it up with a fork. Add the oil, vinegar and honey and using a small whisk combine with the mashed roast garlic, scraping the bottom of the tin to get off all the caramelized shallot juices. Add the chopped parsley and taste, adding more seasoning if necessary.

    Step 3: Add the chickpeas to the tin and toss to coat in the dressing.

    Step 4: In a serving dish arrange the lettuce with the roast shallots and pour over the chickpeas and dressing. Top with the crumbled feta and serve immediately.

    Recipe courtesy of ukshallot.com

  • 39. Parmesan Roast Chicken with Roasted Cherry Tomatoes

    39. Parmesan Roast Chicken …

    Ingredients (serves 4) 4 organic chicken… More details

    39. Parmesan Roast Chicken with Roasted Cherry Tomatoes

    39. Parmesan Roast Chicken with Roasted Cherry Tomatoes

    Ingredients (serves 4)

    • 4 organic chicken breasts, skinless and boneless
    • 150g Parmesan cheese, grated
    • 1 tbsp fresh thyme, chopped
    • 4 large vines of organic cherry vine tomatoes
    • 8-10 tbsp extra virgin olive oil
    • 4 tbsp balsamic vinegar
    • ½ tsp granulated sugar
    • Small handful of freshly torn basil leaves

    Method

    Step 1: Preheat the oven to 180°C, Gas mark 4.

    Step 2: Place the chicken breasts on a non-stick baking tray and top them with the grated cheese. Season with the chopped thyme and salt and pepper.

    Step 3: Lay the vines of tomatoes around the chicken, then mix together the oil, vinegar and sugar to form a dressing.

    Step 4: Pour the dressing over the tomatoes then cook the whole lot in the oven for 20–25 minutes until the chicken is cooked through and the parmesan cheese is golden.

    Step 5: Garnish with the basil leaves and serve.

    This recipe was developed for the Discover Organic recipe book by Organic UK

  • 40. Lemon and Rasperry Semifreddo

    40. Lemon and Rasperry Semi…

    Ingredients (makes 8) 3 cups of cashew nuts, raw… More details

    40. Lemon and Rasperry Semifreddo

    40. Lemon and Rasperry Semifreddo

    Ingredients (makes 8)

    • 3 cups of cashew nuts, raw and unsalted
    • ½ cup honey, agave syrup or sugar syrup
    • 2½ cups coconut milk
    • 1¼ cups lemon juice and rind finely grated
    • Pinch of salt
    • Handful of fresh or frozen raspberries
    • Handful of macadamia or Brazil nuts, raw, unsalted and roughly chopped
    • Edible flowers
    • Loose berries
    • Shavings of crème fraîche ice cream and berry coulis (optional)

    Method

    Step 1: Blend cashews, honey, coconut milk, lemon juice and salt in a blender until the cashews have turned into a smooth cream. If there is still a grain in the cream, strain the mixture through a fine sieve.

    Step 2: Carefully fold the raspberries and nuts through the lemon cream and then pour into a loaf tin. Wrap silver foil around the tin and place in the freezer overnight.

    Step 3: When ready to serve, warm the outside of the tin with your hands. Take a hot knife, cut a slice of the log and place on a plate. To dress it up, scatter a few edible flowers and loose berries on the plate (add a few shavings of crème fraîche ice cream and a drizzle of berry coulis if desired).

    Wine expert Jane Parkinson suggests pairing the dessert with Perrone Elio Moscato d’Asti 2011, £6.75, thewinesociety.com

  • 41. Baby Octopus Salad

    41. Baby Octopus Salad

    Ingredients (serves 4-6) 300ml dry white wine 1… More details

    41. Baby Octopus Salad

    41. Baby Octopus Salad

    Ingredients (serves 4-6)

    • 300ml dry white wine
    • 1 small onion, quartered
    • 1 celery stalk, cut into 3 pieces
    • 5 sprigs flat-leaf parsley, 3 tbsps finely chopped, plus extra leaves for garnish
    • 2 lemons
    • 900g cleaned baby octopus
    • 1 Valencia orange
    • 4 tbsps extra virgin olive oil
    • 4 tbsps dry white wine
    • 3 garlic cloves, thinly sliced
    • 1/4 tsp smoked paprika
    • Seasoning

    For the potatoes:

    • 790g small potatoes
    • 4 tbsps extra virgin olive oil
    • 3/4 tsp smoked paprika

    Seasoning:

    • Handful of flat-leaf parsley

    For the aioli:

    • 1 garlic clove, coarsely chopped
    • Salt
    • 1 Valencia orange
    • 6 tbsps mayonnaise
    • 1/4 tsp smoked paprika

    Method

    Step 1: Put 1.4 litres of water, 300ml wine, the onion, celery and 5 parsley sprigs in a large pan. Cut 1 lemon in half and squeeze the juice into the pan over a sieve. Discard the seeds, then add the 2 lemon halves. When simmering, add the octopus and cook for 20 minutes.

    Step 2: Finely grate the zest of the other lemon and 1 orange into a bowl then squeeze in the juice. Add the oil, 4 tbsps of wine, chopped parsley, garlic, paprika and 1/4 tsp of pepper.

    Step 3: Drain the octopus and cut into quarters, then add to the bowl. Cover and marinate, stirring occasionally, for 3 hours.

    Step 4: Boil the potatoes for 15 minutes. Drain and cool. Meanwhile, make the aioli. Coarsely chop and mash together the garlic and salt into a paste. Transfer into a bowl and grate in the zest of 1 orange, then 3 tbsps of juice. Whisk in the mayonnaise and paprika and refrigerate.

    Step 5: Slice the cooled potatoes into a bowl. Mix together with 2 tbsps of the oil, paprika, 1/2 tsp of salt and 1/4 tsp of pepper. Heat 1 tbsp of the remaining oil in a non-stick frying pan, add half the potatoes and cook for 6 minutes until golden and then turn. Transfer to a large bowl and repeat with the remaining oil and potatoes. While the potatoes are hot, add 1/2 tsp of salt, pepper and the parsley.

    Step 6: Remove the octopus from the marinade and season. Grill the octopus for 10-12 minutes on a heated griddle pan, turning occasionally, until golden and crispy on the edges. Divide the potatoes among four plates. Top with the octopus, drizzle with the aioli and garnish with parsley leaves.

    From The Perfectly Tossed Salad by Mindy Fox (£15.99, Kyle Books)

  • 42. Razor Clams with Wild Boar Bacon

    42. Razor Clams with Wild B…

    Ingredients 8 or 12 live razor clams 150g wild… More details

    42. Razor Clams with Wild Boar Bacon

    42. Razor Clams with Wild Boar Bacon

    Ingredients

    • 8 or 12 live razor clams
    • 150g wild boar bacon or normal bacon in one piece
    • ½ glass white wine
    • A few sprigs of thyme
    • A few parsley stalks
    • 3 garlic cloves, peeled and roughly chopped
    • 1 teaspoon salt
    • 1 tablespoon vegetable oil
    • 50g butter
    • Handful of hedgerow garlic, chopped

    Method

    Step 1: Preheat the oven to 150°C/gas 2. Wash the razor clams under cold running water for 10 minutes. Meanwhile, chop the bacon roughly into 1cm pieces, blanch in boiling water for 2 minutes, then drain and set aside.

    Step 2: Put the razor clams into a cooking pot with the white wine, thyme, parsley stalks, garlic and salt. Cover with a tight-fitting lid and cook over a high heat for a couple of minutes, giving the occasional stir, until the shells are just starting to open. Drain in a colander.

    Step 3: When cool enough to handle, carefully remove the clams from their shells, keeping the shells intact. Cut away the dark looking sac and discard, then cut each calm into two or three pieces. Lay the razor shells in a warm shallow baking dish.

    Step 4: Heat the oil in a pan and fry the bacon over a medium heat for a couple minutes until lightly coloured. Add the butter and hedgerow garlic.

    Step 5: Arrange the clams in their shells, scattering over the bacon and garlic mixture. Warm through in the oven for a couple of minutes, then serve.

    Recipe courtesy of Lee Streeton and Mark Hix at HIX at The Albemarle

  • 43. Orange, Carrot and Date Salad

    43. Orange, Carrot and Date…

    Ingredients (serves 2) 1 large or 2 small… More details

    43. Orange, Carrot and Date Salad

    43. Orange, Carrot and Date Salad

    Ingredients (serves 2)

    • 1 large or 2 small oranges
    • 1/4 small red cabbage, core removed, finely shredded
    • 1 small-medium parsnip, peeled and coarsely grated or cut into juliennes
    • 2 tablespoons extra virgin olive oil
    • 2 Medjool dates, stones removed, sliced
    • A couple of sprigs of thyme, leaves only, chopped
    • Sea salt and freshly ground black pepper

    Method

    Step 1: Slice the top and bottom from the orange. Stand it upright on a board and work your way around it with a sharp knife, cutting off the skin and all the pith. Cut out the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl. When finished, squeeze the juice from the remaining membrane into the bowl too.

    Step 2: Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments) and trickle over the olive oil. Add a little salt and pepper, toss the lot together with your hands and then transfer to serving plates.

    Step 3: Scatter the orange segments and date slices over the red cabbage and parsnip and finish with a scattering of thyme. Serve straight away.

    From River Cottage Veg Every Day! By Hugh Fearnley-Whittingstall (£25, Bloomsbury)

  • 44. Asian Salmon Tartare with Wasabi Mayonnaise

    44. Asian Salmon Tartare wi…

    Ingredients (serves 4) 500g sashimi-grade salmon… More details

    44. Asian Salmon Tartare with Wasabi Mayonnaise

    44. Asian Salmon Tartare with Wasabi Mayonnaise

    Ingredients (serves 4)

    • 500g sashimi-grade salmon (any good supermarket fish counter should sell it), skin removed
    • Finely grated zest of 4 limes
    • 1 lime for garnishing
    • 5 tsps soy sauce
    • 3 tsps sesame oil
    • 2 tsps black sesame seeds
    • 1 tsp cayenne pepper
    • 3 tbsps finely chopped coriander leaves
    • 1 large ripe avocado
    • 4 tbsp mayonnaise
    • 11/2 tsp wasabi paste (or to taste)
    • Loaf of sourdough bread

    Method

    Step 1: Chop the salmon into small cubes (around 1cm), being careful to trim away any of the purplish grey flesh that is sometimes found under the skin. Place in a large mixing bowl.

    Step 2: Add the lime zest, soy sauce, sesame oil, sesame seeds, cayenne pepper and coriander. Stir well. Chop the avocado into 1cm cubes and stir into the salmon. Leave the mixture covered in the fridge for around an hour or until ready to serve.

    Step 3: Mix the mayonnaise little by little into the wasabi paste, stirring well so that there are no lumps, and leave this in the fridge too.

    Step 4: Thinly cut the sourdough bread into eight slices. When you are ready to serve, toast the thin slices of bread either in a toaster or under the grill, being careful not to burn them. While the bread is toasting, scoop a quarter of the salmon and avocado mixture into a ramekin and turn out onto a plate – the sesame oil should prevent it sticking to the sides. Repeat for the other three plates, add a dollop of the wasabi mayonnaise to the side of each and finish with a couple of sourdough bread toasts. Alternatively, serve the salmon in Chinese soup spoons for more of a canapé effect.

    Courtesy of Stylist reader Katie Camp

  • 45. White Stilton with Apricot and Red Onion Tart

    45. White Stilton with Apri…

    Ingredients (serves 6) 300g plain flour 150g… More details

    45. White Stilton with Apricot and Red Onion Tart

    45. White Stilton with Apricot and Red Onion Tart

    Ingredients (serves 6)

    • 300g plain flour
    • 150g diced cold butter
    • 2g salt
    • 1 egg
    • 120ml iced water
    • 80g butter
    • 500g red onions
    • 4g salt
    • 2g milled black pepper
    • 2g thyme leaf
    • 45g brown sugar
    • 250ml sherry vinegar
    • 250ml red wine
    • 2 eggs plus 4 egg yolks
    • 350g Mascarpone
    • 200g crumbled White Stilton with Apricot
    • 3g chopped parsley

    Method

    Pastry:

    Step 1: Place the flour in a bowl with the salt, add the diced butter and turn the food processor on low to mix until like fine breadcrumbs – about 1 minute.

    Step 2: Add the egg and then a little water until the paste comes together. It should not be dry, otherwise it will just crumble when you roll it out. Place the dough in cling film in the fridge for 30 minutes until it is ready to roll out.

    Step 3: Roll the pastry out to 0.5cm thick and place in a tart case that has been buttered and floured.

    Filling:

    Step 1: Melt the butter in a pan on a medium heat then add the onions, salt, pepper and thyme. Cook for 10-15 minutes stirring now and again, add the sugar and cook for a further 5 minutes until slightly caramelised, then add the vinegar and red wine and reduce until syrupy then remove from the heat and leave to cool.

    Step 2: Mix the eggs and mascarpone till smooth then add the cheese and parsley. Check the seasoning, then add the onion mixture and fill the pastry case, place into the preheated oven at 170°C/Gas 4 and bake for 25-30 minutes.

    Recipe courtesy of Tom Aikens

  • 46. Whiting with Shrimp Butter

    46. Whiting with Shrimp Butter

    Ingredients (serves 4) 4 200g fillets of… More details

    46. Whiting with Shrimp Butter

    46. Whiting with Shrimp Butter

    Ingredients (serves 4)

    • 4 200g fillets of whiting, with the skin on (if you can’t get hold of whiting, use pollock or cod instead)
    • 1 tsp crushed salt
    • 2 tbsp olive oil

    For the shrimp butter:

    • 100g unsalted butter, cubed
    • 200g peeled brown shrimp (if you can’t find them replace with the same quantity of halved cooked prawns)
    • Finely pared zest of one lemon plus a squeeze of juice
    • 3 tbsps chopped curly parsley

    Method

    Step 1: Place the whiting on a large plate and scatter with the salt. Pop in the fridge, uncovered, for 30 minutes or as long as you’ve got – the salt adds extra flavour and draws out the moisture from the fish and really helps to firm it up.

    Step 2: Blot the fish dry with some kitchen roll and remove some of the salt. drizzle the fish with the oil and season with plenty of black pepper.

    Step 3: Heat two non-stick frying pans until really hot and add two pieces of fish to each. Cook over a high heat for 2-3 minutes each side. reduce the heat a little and dot over the butter. Add the shrimp and lemon zest as soon as the butter starts to foam and then squeeze over some lemon juice.

    Step 4: Cook for a couple of minutes, shaking the pan occasionally so that all the shrimp is coated in hot butter. Check the seasoning and then scatter the parsley over. serve on hot plates with chips, salad and lemon wedges.

    Serve with: Chips, salad, lemon wedges.

    From The Weekend Cookbook by Catherine Hill (£18.99, Michael Joseph)

  • 47. Egg Fried Rice

    47. Egg Fried Rice

    Ingredients 1 x 280g tray of Veetee Dine In… More details

    47. Egg Fried Rice

    47. Egg Fried Rice

    Ingredients

    • 1 x 280g tray of Veetee Dine In Basmati rice
    • 1 tablespoon vegetable oil
    • 1 large egg, lightly beaten
    • 1 tablespoon sesame oil
    • Half a red onion, sliced
    • ½ red pepper, sliced
    • A handful of green peas
    • 3 spring onion bulbs, sliced
    • 5 green beans, sliced
    • ½ carrot, julienne sliced
    • 3 dessertspoons of light soy sauce
    • 2 tablespoons oyster sauce
    • 2 tablespoons rice wine vinegar
    • Freshly ground pepper to taste

    Method

    Step 1: Heat one tablespoon of oil in a pan/wok. When the oil is very hot, add the beaten eggs to the wok/frying pan, and cook for few minutes. Remove egg from wok and set aside.

    Step 2: Microwave Veetee Dine In Basmati rice according to instructions.

    Step 3: Heat one tablespoonful of sesame oil in the same pan/wok, then add the onion and stir fry for a few seconds, before adding all the vegetables together.

    Step 4: Add the Veetee Dine In rice to the pan/wok, then mix in all other remaining ingredients, along with the cooked egg.

    Step 5: Mix gently, season to taste and serve hot.

    Recipe from Veetee DINE-IN

  • 48. Tandoori style salmon/swordfish with green pea relish

    48. Tandoori style salmon/s…

    Ingredients For the first marinade: ½ teaspoon… More details

    48. Tandoori style salmon/swordfish with green pea relish

    48. Tandoori style salmon/swordfish with green pea relish

    Ingredients

    For the first marinade:

    • ½ teaspoon ginger paste
    • ½ teaspoon garlic paste
    • 1 teaspoon salt
    • 1 teaspoon finely ground white pepper
    • 1 teaspoon vegetable or corn oil

    For the second marinade:

    • 2 tablespoons cream cheese
    • 2 tablespoons Greek yogurt
    • 1 teaspoon mustard seeds, ground
    • 1 tablespoon wholegrain mustard
    • 2 green chillies, finely chopped
    • 1 tablespoon single cream

    Method

    Step 1: Pat dry the fish on a kitchen paper, rub in the marinade ingredients and set aside for 15 minutes.

    Step 2: Meanwhile, make the second marinade. Put the cheese in a small bowl and rub it to a paste with your fingers (a teaspoon of flour could be added to help prevent lumps forming).

    Step 3: Add the yogurt and mix to a smooth paste, then add the mustard seeds, wholegrain mustard and chillies and finally mix in the cream.

    Step 4: Heat the oil in a large ovenproof frying pan, add the fish and sear for about 1½ minutes on each side. Remove from the heat and spread the second marinade over the fish. Transfer to an oven preheated to 200°C and cook for 10 minutes.

    Green pea relish:

    • 300g fresh or frozen peas
    • 2.5cm (1-inch) piece of fresh ginger, chopped
    • 3 garlic cloves, chopped
    • 3 green chillies, chopped
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1.5 tbsp mustard oil
    • 1/2 tsp mustard seeds
    • 10 fresh curry leaves
    • Juice of 1/2 lime

    Step 1: Place the peas, ginger, garlic, green chillies, salt, sugar, and 1 tablespoon of the mustard oil in a food processor and blitz to a smooth purée. Transfer to a bowl.

    Step 2: Heat the remaining mustard oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée.

    Step 3: Check the seasoning and finish with the lime juice.

    Recipe courtesy of cinnamonsoho.com

  • 49. Norwegian crab, red onion & parsley linguine

    49. Norwegian crab, red oni…

    Ingredients (serves 4) 1 large red onion, finely… More details

    49. Norwegian crab, red onion & parsley linguine

    49. Norwegian crab, red onion & parsley linguine

    Ingredients (serves 4)

    • 1 large red onion, finely chopped
    • 3 tbsp olive oil
    • 2 cloves garlic, crushed
    • 1-2 red chillies, finely chopped (optional)
    • Generous bunch of flat leaf parsley, leaves roughly chopped
    • 300g crab meat (or equivalent weight of peeled cooked prawns)
    • Salt & freshly ground black pepper
    • 450g dried linguine

    Method

    Step 1: Heat the olive oil in a frying pan and gently sweat the onion for 10 minutes until it is soft and translucent.

    Step 2: Add the garlic, and chilli if using, and fry for a further minute or two.

    Step 3: Add the parsley and crab meat and stir well to mix. Season to taste with a little salt and freshly ground black pepper.

    Step 4: Whilst the onion is softening, cook the pasta until al dente in a large saucepan of salted boiling water. This will take 9-12 minutes, be guided by the instructions on the packet.

    Step 5: Drain, reserving a couple of tablespoons of cooking water, and toss in the crab sauce. Add a little of the cooking water to loosen it up a little and serve immediately.

    Recipe courtesy of Norwegian Seafood.

  • 50. Creamed Norwegian Cod with Garlic on Sourdough Toast

    50. Creamed Norwegian Cod w…

    Ingredients (serves 4) 2 Norwegian cod fillets… More details

    50. Creamed Norwegian Cod with Garlic on Sourdough Toast

    50. Creamed Norwegian Cod with Garlic on Sourdough Toast

    Ingredients (serves 4)

    • 2 Norwegian cod fillets pin-boned and skinned
    • 1 clove garlic
    • 200ml vegetable oil
    • Olive oil
    • Ground white pepper to season
    • Water
    • Teaspoon finely chopped parsley
    • 100g fine or rock salt
    • 1 lemon
    • 2 handfuls of rocket
    • 4 thick slices of sourdough or other bread

    Method

    Step 1: Start the dish a few days in advance. Lay the Norwegian cod in a plastic container and sprinkle the salt over the fish, after 24 hours you will notice a fair bit of liquid that the salt will have extracted from the cod, this is what we want.

    Step 2: Remove, wash it well and soak in cold water in the fridge for a further 24 hours, then remove and dry. Steam the fish for 6-7 minutes until cooked then place in a food processor with the garlic.

    Step 3: Pulse it to a paste, then, with the motor running gently add the vegetable oil in a steady stream as if making mayonnaise, When it becomes thick and quite stodgy (you may not need all the oil) add enough water with the motor still running to “let it down” until it becomes creamy.

    Step 4: Season with white pepper. Toast the bread then spread the Norwegian cod thickly on top, sprinkle with the parsley, a little lemon juice & olive oil. Dress the rocket with lemon juice and olive oil and serve alongside.

    Recipe courtesy of Norwegian Seafood

  • 51. Wheat bran, baobab and banana muffin

    51. Wheat bran, baobab and …

    Ingredients 300g "00" flour 100g… More details

    51. Wheat bran, baobab and banana muffin

    51. Wheat bran, baobab and banana muffin

    Ingredients

    • 300g "00" flour
    • 100g Natural wheat bran
    • 60g baobab powder
    • 3 ripe bananas chopped into small pieces
    • 180g soft unrefined brown sugar
    • 50g Manuka honey
    • 4 medium eggs
    • 100g skimmed milk
    • 100g low fat crème fraiche
    • 200g butter
    • 40 blueberries
    • 15g baking powder
    • 3g bicarbonate of soda

    Method

    Step 1: Whisk sugar, honey and eggs till smooth.

    Step 2: Mix flour, baking powder, bicarbonate and baobab powder - add slowly to the egg and sugar mixture.

    Step 3: Melt butter and add crème fraiche and milk, add this mix to the mix above.

    Step 4: Add chopped bananas, blueberries and wheat bran - fold in until smooth and all ingredients are well combined.

    Step 5: Place mixture in muffin cases (3/4 full) and bake at 180C for 16-18 minutes (depending on oven power and muffin size).

    For more healthy breakfast options, head to Better Brekkie

  • 52. Caramelized Fenland Celery Tarte Tatin with Parmesan & Sage crust

    52. Caramelized Fenland Cel…

    Ingredients Pastry: 100g cold butter, cut into… More details

    52. Caramelized Fenland Celery Tarte Tatin with Parmesan & Sage crust

    52. Caramelized Fenland Celery Tarte Tatin with Parmesan & Sage crust

    Ingredients

    Pastry:

    • 100g cold butter, cut into 1cm dice
    • 200g plain flour
    • 8 sage leaves, finely chopped
    • 25g parmesan, finely grated
    • Pinch of salt

    Filling:

    • 2 whole bunches of Fenland celery, remove outer leaves and trim roots but do not separate out the sticks
    • 50g unsalted butter
    • 1tbsp olive oil
    • 1tbsp dark brown sugar
    • 1tbsp balsamic vinegar
    • Salt and freshly ground black pepper
    • 25g freshly grated parmesan to sprinkle

    Method

    Step 1: Pre-heat the oven to 180C.

    Step 2: Make the pastry in a large bowl by tossing the diced butter in the flour, sage, parmesan and a pinch of salt. Add just enough ice-cold water, about 6-8 tablespoons, to bring it together into a firm dough that is not too sticky. There should be no loose pieces of fat or flour left in the bowl.

    Step 3: Turn onto a floured work surface and roll into a rectangle of about 1 cm thick. Fold the top third into towards you into the middle, and the bottom third up over it - just like folding a letter. Turn the pastry by 90°, roll out to a rectangle again and repeat the folding. Repeat this turning, rolling and folding process 4 or 5 times, keeping the board and rolling pin lightly floured. Wrap the pastry in cling film and chill for at least an hour before using.

    Step 4: Whilst the pastry is chilling, make the filling. Cut each Fenland celery bunch into half through the root, then each half into quarters leaving you with 8 pieces. Melt the butter with the oil in a frying pan that can go in the oven.

    For more recipes, visit fenlandcelery.com

  • 53. Pink Lady Apple, Prawn and Pork spring rolls with Apple and Sweet Chilli dip

    53. Pink Lady Apple, Prawn …

    Ingredients Filling: 150g raw shelled and… More details

    53. Pink Lady Apple, Prawn and Pork spring rolls with Apple and Sweet Chilli dip

    53. Pink Lady Apple, Prawn and Pork spring rolls with Apple and Sweet Chilli dip

    Ingredients

    Filling:

    • 150g raw shelled and deveined prawns
    • 1½ Pink Lady apple cored and finely chopped
    • 250g organic outdoor reared pork mince
    • 3 spring onions finely chopped
    • 50g fresh bean sprouts rinsed, patted dry and chopped
    • 1 medium red chilli deseeded and finely chopped
    • 3 cm piece ginger peel and finely grated
    • 4tsp light soy sauce
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 24 x 15cm spring roll wrappers
    • 1 small egg beaten with 1 tsp water
    • 300ml Sunflower oil for frying

    Dip:

    • ½ Pink Lady Apple cored and finely chopped
    • 8 tbsp sweet chilli dipping sauce
    • A few coriander sprigs to serve

    Method

    Step 1: Finely chop the prawns and put into a large bowl and add all the other filling ingredients up to the pastry wrappers. Mix really well with your hands to combine. Divide the mixture into 24 and put on a tray.

    Step 2: Peel off 3 spring roll wrappers at a time and lay some mixture at an angle across a corner and roll once, bring in the sides of the wrapper and roll completely (not to tightly) brush the point of the square with a little egg mixture and secure. Repeat with the rest putting them on a tray and cover with a clean tea towel as you go.

    Step 3: Heat the oil either in a large wok. Fry 4 at a time, first on a low heat (this ensures they are cooked through) for 2 minutes without browning. Increase the heat to 175C and fry until golden and crisp, drain on kitchen paper.

    Step 4: To make the dip mix the apple into the chilli sauce and serve with the hot spring rolls. Scatter over the coriander springs.

    Visit pinkladyapples.co.uk for more recipes

  • 54. Victoria Sponge Cake

    54. Victoria Sponge Cake

    Ingredients 175g butter, soft 175g caster… More details

    54. Victoria Sponge Cake

    54. Victoria Sponge Cake

    Ingredients

    • 175g butter, soft
    • 175g caster sugar
    • 3 fresh eggs
    • 175g self-raising flour
    • 250ml double cream
    • 1 tsp vanilla bean paste, or vanilla extract
    • 1 tbsp icing sugar and extra for sifting
    • 400g Sweet Eve Strawberries
    • 4 tbsp strawberry jam (optional)

    Method

    Step 1: Pre-heat the oven to 180C. Butter and line two 18 cm sandwich tins with baking parchment.

    Step 2: Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.

    Step 3: Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.

    Step 4: Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.

    Step 5: When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries in a spiral round the cake.

    Recipe courtesy of sweetevestrawberry.co.uk

  • 55. Bharwan Mircha : Pan-fried stuffed chillies

    55. Bharwan Mircha : Pan-fr…

    Ingredients (serves 4) 4 red banana chillies… More details

    55. Bharwan Mircha : Pan-fried stuffed chillies

    55. Bharwan Mircha : Pan-fried stuffed chillies

    Ingredients (serves 4)

    • 4 red banana chillies (very large chillies for stuffing)
    • 3 tablespoons vegetable oil, plus extra for frying
    • 1 teaspoon mustard seeds
    • 2.5-cm/1-inch piece ginger, peeled and chopped
    • 2 green chillies, chopped
    • A few curry leaves, chopped
    • 2 carrots, peeled and very finely diced
    • 60g/2oz peas, defrosted if frozen
    • 3 potatoes, boiled and very finely diced
    • 1 teaspoon ground turmeric
    • 1 teaspoon chilli powder
    • Salt, to taste
    • 1/2 teaspoon garam masala
    • Juice of 1 lemon
    • 30g/11/4 oz cheddar cheese, grated
    • 2 tablespoons Mint and coriander chutney (see page 133)

    Method

    Step 1: Cut the chillies in half lengthwise, deseed and set aside.

    Step 2: Make the stuffing. Heat 3 tablespoons oil in a pan, add the mustard seeds and allow them to crackle. Step 3: Add the ginger, green chillies and curry leaves and sauté for 1 minute.

    Step 4: Add the carrot and green peas and cook until soft. Add the potatoes, turmeric, chilli powder and salt.

    Step 5: Cook for 2–3 minutes. Sprinkle over the garam masala and lemon juice and check for seasoning. Turn off the heat and allow the mixture to cool.

    Step 6: Once cold, add the grated cheese and Mint and coriander chutney. Stuff the chillies with this mixture.

    Step 7: Heat a non-stick pan, add oil and cook the chillies for 1–2 minutes on each side over a low heat, turning regularly until golden. Make sure that the stuffing does not ooze out.

    Recipe taken from Food of the Grand Trunk Road

  • 56. Ottolenghi’s Puy lentil Galettes

    56. Ottolenghi’s Puy lent…

    Ingredients 200g puy lentils 2 bay leaves 2 tsp… More details

    56. Ottolenghi’s Puy lentil Galettes

    56. Ottolenghi’s Puy lentil Galettes

    Ingredients

    • 200g puy lentils
    • 2 bay leaves
    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 5 tbsp olive oil, plus extra to finish
    • 1 medium onion, roughly chopped
    • 2 garlic cloves, crushed
    • 250g Greek yoghurt
    • 50g baby spinach
    • 3 tbsp chopped coriander and mint
    • 3 tbsp chopped mint
    • Juice of 1 lemon
    • 400g best-quality puff pastry
    • 1 egg, beaten

    Method

    Step 1: Cook the lentils in a litre of boiling water with the bay leaves for 20-30 minutes. Drain in a sieve and set aside.

    Step 2: In a frying pan, dry-roast the cumin and coriander seeds for 2 minutes then grind.

    Step 3: Heat 1 tbsp of oil and fry the onion gently for 6-8 minutes. Add the ground spices and garlic and cook for 2 minutes. Mix with the lentils and, once cool, stir in the herbs, lemon juice, yoghurt, spinach, 4 tbsp oil and season.

    Step 4: Roll out the puff pastry 3mm thick and cut out four circles 8cm wide. Place on a baking sheet and refrigerate for 30 minutes. Preheat the oven to 200C/Gas Mark 6. Brush pastry with the egg and bake for 10–15 minutes, until golden. Place the pastry discs on four plates and pile lentils on top. Finish with olive oil.

    From Plenty by Yotam Ottolenghi (£25, ebury press)

  • 57. Eric Lanlard’s Popping Candy Eton Mess

    57. Eric Lanlard’s Poppin…

    Ingredients 2 punnets (350g) fresh raspberries,… More details

    57. Eric Lanlard’s Popping Candy Eton Mess

    57. Eric Lanlard’s Popping Candy Eton Mess

    Ingredients

    • 2 punnets (350g) fresh raspberries, plus a few extra to decorate
    • 2 tsp raspberry liqueur (or vodka or grenadine)
    • 50g vanilla sugar
    • 100g golden caster sugar
    • 250ml whipping cream
    • 250g mascarpone cheese
    • 50g bought or home-made meringues, or meringue nests, broken into pieces
    • 2-3 sachets of strawberry popping candy

    Method

    Step 1: Firstly, make the raspberry coulis. Place the two punnets of raspberries in a saucepan with the liqueur, and cook on a slow heat until the fruit softens. Using a fork, mash the mixture up roughly and leave to cool.

    Step 2: In a large bowl, using an electric hand whisk, mix the cream with both sugars to form nice soft peaks. In another large bowl stir the mascarpone until soft, then fold in the cream.

    Step 3: Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer the cream, raspberry coulis and broken meringue pieces, trying to make it look as attractive as possible.

    Step 4: Top with the remaining fresh raspberries and, just before serving, sprinkle the popping candy on the top to finish.

    From Home Bake by Eric Lanlard (£20, Octopus publishing)

  • 58. Mark Hix’s Chorizo Scotch duck eggs

    58. Mark Hix’s Chorizo Sc…

    Ingredients 4 Clarence Court Gladys May duck… More details

    58. Mark Hix’s Chorizo Scotch duck eggs

    58. Mark Hix’s Chorizo Scotch duck eggs

    Ingredients

    • 4 Clarence Court Gladys May duck eggs (available from Sainsbury’s and Waitrose) boiled for 5-6 minutes, cooled in cold water and peeled
    • 300g good quality Cumberland sausage meat
    • 100g cooking chorizo, skinned
    • Handful of flour for dusting
    • 1 Clarence Court burford brown egg, beaten
    • 50-60g fresh white breadcrumbs
    • Vegetable or corn oil for deep frying

    Method

    Step 1: Mash up the chorizo with your hands or a spoon then mix thoroughly with the sausage meat. Divide the mixture into four balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.

    Step 2: Have three shallow containers ready: flour, egg and breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.

    Step 3: Pre-heat about 8cm of oil to 140- 150°C in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often. Remove with a slotted spoon and drain on some kitchen paper. Serve with seasonal leaves.

    Mark Hix is an ambassador for Clarence Court eggs

  • 59. Leila Lindholm's Aspargus and Goat's Cheese Pizza

    59. Leila Lindholm's Asparg…

    Ingredients (serves 6-8) 15g fresh yeast 300ml… More details

    59. Leila Lindholm's Aspargus and Goat's Cheese Pizza

    59. Leila Lindholm's Aspargus and Goat's Cheese Pizza

    Ingredients (serves 6-8)

    • 15g fresh yeast
    • 300ml lukewarm water
    • 2 tsp sugar
    • 1 tsp sea salt
    • 2 tbsp olive oil
    • 75g durum
    • Wheat flour
    • 350-400g strong bread flour '
    • 2 garlic cloves, peeled and chopped
    • 5 ripe tomatoes, diced
    • 1 tbsp butter
    • 1 tbsp clear honey
    • 1 tsp white wine vinegar
    • Sea salt
    • Freshly ground black pepper
    • 1 bunch green asparagus spears
    • 250g goat’s cheese
    • 250g buffalo mozzarella
    • 100g black olives, stoned
    • 5 sprigs fresh rosemary, chopped
    • Olive oil

    Method

    Step 1: To make the dough, crumble the yeast in a bowl and dissolve in water. Add sugar, salt and olive oil. Add both flours a little at a time, and knead the dough by hand. Cover with a cloth and leave to rise for 45 minutes, when it has doubled in size. Preheat the oven to 250°C. Divide the dough into four and roll each one out thinly on a floured surface.

    Step 2: To make the sauce, melt butter in a pan and fry the garlic. Add honey and tomatoes and cook for 20 minutes until the sauce has thickened. Season with vinegar, salt and black pepper.

    Step 3: Boil the asparagus spears for 2 minutes. Cool in ice water then cut into bite-size pieces.

    Step 4: Spread each base with a thin layer of sauce. Top with crumbled goat’s cheese and torn mozzarella. Add olives, asparagus and rosemary then season with black pepper. Bake in the middle of the oven for 5-10 minutes.

    From One More Slice by Leila Lindholm (£19.99, New Holland Publishers)

  • 60. Angela Hartnett's vanilla cheesecake with blueberries

    60. Angela Hartnett's vanil…

    Ingredients (serves 8) 150g digestive… More details

    60. Angela Hartnett's vanilla cheesecake with blueberries

    60. Angela Hartnett's vanilla cheesecake with blueberries

    Ingredients (serves 8)

    • 150g digestive biscuits
    • 100g butter, melted, plus extra for greasing
    • 350g cream cheese
    • 70g icing sugar
    • 2 tsp lemon juice
    • Grated zest of 1 lemon
    • ½ tsp vanilla extract
    • 300ml double cream
    • 200g blueberries
    • 2 tbsp caster sugar

    Method

    Step 1: Grease a 20cm loose-bottomed cake tin. Put the digestive biscuits into a plastic bag and crush them with a rolling pin. Mix them with the melted butter, and then press the mixture into the tin in an even layer.

    Step 2: Mix the cream cheese in a bowl with the icing sugar, lemon juice and zest, and the vanilla. In a separate bowl, whisk the cream and then fold it into the cream cheese mix.

    Step 3: Spoon the filling onto the biscuit base and smooth the top with a spatula. Place in the fridge for a couple of hours to set.

    Step 4: Meanwhile, put the blueberries in a pan with the caster sugar and cook them gently. Leave to cool.

    Step 5: When the cheesecake is ready, remove it from the tin, spoon the blueberries over the top and serve.

    See all of Angela Hartnett's dinner party menu here

  • 61. Nigella's Pappardelle with lamb ragu

    61. Nigella's Pappardelle w…

    Ingredients 11/2 tbsps garlic oil 4 spring… More details

    61. Nigella's Pappardelle with lamb ragu

    61. Nigella's Pappardelle with lamb ragu

    Ingredients

    • 11/2 tbsps garlic oil
    • 4 spring onions, finely sliced
    • 1 tsp dried mint
    • 1 tsp dried oregano
    • 1/4 tsp crushed chillies
    • 250g minced lamb
    • 1 can chopped tomatoes
    • 1 x 15ml tbsp redcurrant jelly
    • 11/2 tsps Worcestershire sauce
    • A pinch of salt
    • Grinding of pepper
    • 250g pappardelle
    • Fresh mint

    Method

    Step 1: Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.

    Step 2: Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.

    Step 3: Add the tomatoes, redcurrant jelly, Worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.

    Step 4: At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.

    Click here to view all 10 of Nigella's exclusive-to-Stylist recipes

  • 62. Strawberry and Cream Alaska

    62. Strawberry and Cream Al…

    Ingredients Italian Meringue: 250g caster… More details

    62. Strawberry and Cream Alaska

    62. Strawberry and Cream Alaska

    Ingredients

    Italian Meringue:

    • 250g caster sugar
    • 125g egg whites

    Method

    Step 1: Dissolve sugar in a saucepan with a little bit of water, allow it to reach 118°C (use thermometer).

    Step 2: At this stage, begin whipping the egg whites on high speed. When sugar reaches 121°C, pour in a thin stream onto the whisking whites.

    Step 3: Keep whisking the meringue until cool. Set aside. There is enough meringue to cover 1 Alaska and use for a single portion in frozen white chocolate mousse. (90g meringue for mousse).

    White chocolate mousse:

    • 150g white chocolate
    • 325g whipping cream (Semi whipped)
    • 4 egg yolks
    • 75g caster sugar

    Method

    Step 1: Melt white chocolate, set aside in a semi-warm place.

    Step 2: Begin whipping the egg yolks on high speed.

    Step 3: Dissolve sugar in a small saucepan with a little bit of water. Allow it to come to 121°C, then pour in a thin steam onto the whisking yolks. Allow to whip until cool. Set aside.

    Step 4: Fold the white chocolate through the yolk mix, then fold the 90g meringue (from step 1) into the mix.

    Step 5: Lastly, fold through the semi whipped cream, Line a mould with silicon paper, then pour the mix into a mould (only ¾ full).

    Step 6: Freeze.

    Strawberry coulis

    • 40g caster sugar
    • 30ml water
    • 100g strawberries (sliced thinly)

    Method

    Step 1: Bring sugar and water to the boil, add strawberries, cook on low heat until strawberries soften.

    Step 2: Blend until smooth, pass through a fine sieve, place back on heat.

    Step 3: Cook until the coulis thickens, set aside.

    Strawberry sorbet:

    • 100g Caster sugar
    • 37.5g Powdered glucose
    • 250g Fresh strawberries (pureed)
    • 250g Frozen strawberry puree

    Method

    Step 1: Place all ingredients into a large bowl. Blend until smooth.

    Step 2: Churn the sorbet in the ice cream machine, keep frozen.

    Step 3: Fill the remaining ¼ of the mould with the sorbet, place back in freezer until all frozen.

    Forming the Alaska:

    Step 1: From the freezer, turn out the frozen Alaska onto a cold tray.

    Step 2: From step 1, use the remaining Italian meringue to cove the Alaska evenly on the outside.

    Step 3: Once covered, place back in the freezer.

    Step 4: Once frozen, cut a couple of pieces of Alaska (about an inch thick) and place on a cold plate.

    Step 5: With a blow torch, torch only the meringue until light brown.

    Step 6: Garnish with sliced strawberries, mint and strawberry coulis.

    From the Seafire menu at The Palm, by Joe Hlusko

  • 63. Vanilla sponge with blackberries and cream

    63. Vanilla sponge with bla…

    Ingredients 200 grams butter unsalted 200 grams… More details

    63. Vanilla sponge with blackberries and cream

    63. Vanilla sponge with blackberries and cream

    Ingredients

    • 200 grams butter unsalted
    • 200 grams caster Sugar
    • 3 free range eggs at room temperature
    • 200 grams Self Raising Flour
    • 1 tsp. pure vanilla extract blend
    • 2 tbsp milk
    • Blackberries washed and halved
    • 150 ml double cream whipped
    • Caster sugar to dust

    Method

    Step 1: Preheat the oven to 180°C, 160°C fan, Gas Mark 5. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

    Step 2: Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

    Step 3: Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix. Spoon the mix into tins and bake for 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

    Step 4: To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved blackberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.

    For more great Red Tractor recipes, visit RedTractorWeek2012

  • 64. Celery and Blue Cheese Soup

    64. Celery and Blue Cheese …

    Ingredients 50g butter 1 large head of celery,… More details

    64. Celery and Blue Cheese Soup

    64. Celery and Blue Cheese Soup

    Ingredients

    • 50g butter
    • 1 large head of celery, trimmed and sliced
    • 1 medium potato, peeled & diced
    • 1 onion, chopped
    • 600ml vegetable stock
    • ½ tsp Bart Celery Seeds
    • 150ml single cream
    • 150g blue cheese

    Method

    Step 1: Heat the butter in a large pan. Add the celery, potato and onion and stir. Cover the pan and cook gently for 10 minutes, stirring from time to time.

    Step 2: Add the stock and celery seeds and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the vegetables are tender. Stir in the cream.

    Step 3: Blend the soup until smooth then return to the heat. Crumble.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 65. Cherry Tomato Bruschetta

    65. Cherry Tomato Bruschetta

    Ingredients 250g mozzarella cheese, cut into… More details

    65. Cherry Tomato Bruschetta

    65. Cherry Tomato Bruschetta

    Ingredients

    • 250g mozzarella cheese, cut into small cubes
    • 20 cherry tomatoes, quartered
    • 3 tbsp olive oil
    • 1 tsp balsamic vinegar
    • 3 tsp Bart Freeze Dried Basil
    • 1 tsp Bart Garlic in Sunflower Oil
    • Salt and freshly ground black pepper
    • 6 thick slices country style bread
    • Rocket, to serve

    Method

    Step 1: Place the mozzarella and tomatoes in a bowl with the oil, vinegar, basil, garlic, salt and pepper and mix together.

    Step 2: Toast the bread, place each slice on a plate and surround with rocket.

    Step 3: Pile the tomato mixture on top and serve.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 66. Chilly Stuffed Peppers

    66. Chilly Stuffed Peppers

    Ingredients 8 Romano peppers 1 large onion,… More details

    66. Chilly Stuffed Peppers

    66. Chilly Stuffed Peppers

    Ingredients

    • 8 Romano peppers
    • 1 large onion, chopped
    • 2 tbsp oil
    • 1 tsp Bart Garlic in Sunflower Oil
    • 1 tsp Bart Mild Chilli Powder
    • 30g blanched almonds, chopped
    • 60g walnuts, chopped
    • 70g raisins
    • 2 celery sticks, chopped
    • 4 tomatoes, chopped
    • Salt and pepper
    • 2 tsp Bart Parsley
    • 4 tbsp grated cheddar cheese
    • Seeds of a pomegranate

    Method

    Step 1: Grill the peppers, turning frequently until blistered. Place in a plastic bag until cool. Peel off the skins and slice down one side. Remove the seeds.

    Step 2: Cook the onion in the oil until soft. Add the garlic, chilli, nuts and raisins and fry for 1 minute. Add the celery and fry for 2 more minute. Stir in the tomato, seasoning and parsley. Cook until the mixture is quite dry.

    Step 3: Stuff the peppers with the mixture and place in a heatproof dish. Scatter over the grated cheese and cook under a hot grill until the peppers are browned. Scatter over the pomegranate seeds and serve.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 67. Chicken and Chorizo Jambalaya

    67. Chicken and Chorizo Jam…

    Ingredients 2 tbsp oil 225g cubed chicken… More details

    67. Chicken and Chorizo Jambalaya

    67. Chicken and Chorizo Jambalaya

    Ingredients

    • 2 tbsp oil
    • 225g cubed chicken breast
    • 225g cubed chorizo sausage
    • 3 chopped celery sticks
    • 1 chopped red pepper
    • 1 chopped green pepper
    • 2-3 tsp Bart Creole Spice Blend
    • 250g rice
    • 200g can chopped tomatoes
    • 600ml chicken stock

    Method

    Step 1: Heat the oil in a pan and add the chicken and sausage. Cook until browned. Remove to a plate.

    Step 2: Fry the celery, red and green peppers for 3 minutes, then return the meat to the pan.

    Step 3: Add 2-3 tsp of Creole and cook for 2-3 minutes. Add the rice, tomatoes and chicken stock. Bring to boil and stir. Cover and simmer gently for 20 minutes or until the liquid is absorbed.

    Recipe provided by Bart Ingredients. For more delicious recipes visit bart-ingredients.co.uk

  • 68. Chilli Beef with Avocado Salad

    68. Chilli Beef with Avocad…

    Ingredients 1 tsp Bart Delicatessen Garlic… More details

    68. Chilli Beef with Avocado Salad

    68. Chilli Beef with Avocado Salad

    Ingredients

    • 1 tsp Bart Delicatessen Garlic in
    • Sunflower Oil
    • 1 tsp Bart Delicatessen Chilli in
    • Sunflower Oil
    • 3 tbsp balsamic vinegar
    • 4 rump steaks
    • Olive oil for brushing
    • 2 small avocados, peeled and sliced lengthways
    • 2 tsp Bart Delicatessen Basil in
    • Sunflower Oil
    • ½ cucumber, halved & sliced
    • 1 small red onion, thinly sliced
    • Juice of 1 lime
    • 1 tbsp olive oil

    Method

    Step 1: Place the garlic, chilli and balsamic vinegar in a shallow, non-metallic dish. Mix together then add the steaks and turn to coat thoroughly.

    Step 2: Meanwhile, prepare the avocado salad. Place the avocado, basil, cucumber, onion, lime juice and olive oil in a bowl and toss together gently. Set aside.

    Step 3: Preheat a ridged grill pan. Remove the steaks from the marinade and pat dry with kitchen paper. Lightly brush with oil and cook on the grill for 2-4 minutes on each side, depending how you like your steaks done.

    Step 4: Divide the salad between 4 plates and top with the steaks.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 69. Crab Cakes with Chilli Dipping Sauce

    69. Crab Cakes with Chilli …

    Ingredients Chilli Dipping Sauce: 3 tbsp Bart… More details

    69. Crab Cakes with Chilli Dipping Sauce

    69. Crab Cakes with Chilli Dipping Sauce

    Ingredients

    Chilli Dipping Sauce:

    • 3 tbsp Bart Fish Sauce
    • 1 tbsp sunflower oil
    • 2 tsp Bart Chilli in Sunflower Oil
    • 1 tsp Bart Garlic in Sunflower Oil
    • 2 tsp Bart Tamarind Paste
    • 2 tsp brown sugar
    • 3 spring onions, finely chopped

    For the Crab Cakes:

    • 250g fresh crabmeat
    • 2 spring onions, chopped
    • 1 tsp Bart Ginger in Sunflower Oil
    • 2 tsp Bart Coriander in Sunflower Oil
    • 2 tsp Bart Red Thai Curry Paste
    • 1 tsp Bart Fish Sauce
    • 1 tbsp mayonnaise
    • 40g white breadcrumbs
    • Flour, for dusting
    • 2 tbsp oil
    • Salad leaves to serve

    Method

    Step 1: To make the dipping sauce, mix together all the ingredients and set aside. To make the crab cakes, mix together the crabmeat, spring onions, ginger, coriander, red Thai curry paste, fish sauce and mayonnaise. Stir in enough of the breadcrumbs to hold the mixture together. Form the mixture into 8 patties and dust with flour.

    Step 2: Heat the oil in a frying pan and fry the crab cakes for 3 minutes on each side.

    Step 3: Serve the crab cakes with the dipping sauce and some salad leaves.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 70. Caribbean prawns with mango salsa

    70. Caribbean prawns with m…

    Ingredients ½ tsp Bart Paprika ½ tsp Bart… More details

    70. Caribbean prawns with mango salsa

    70. Caribbean prawns with mango salsa

    Ingredients

    • ½ tsp Bart Paprika
    • ½ tsp Bart Ground Coriander
    • 1 tsp Bart Garlic in Sunflower Oil
    • Juice & rind of 1 lime
    • 4 tbsp oil
    • Salt and pepper
    • 20 large raw prawns in shells, heads removed

    Salsa:

    • 1 mango, peeled, stoned & diced
    • ½ small red onion, finely chopped
    • 1 tsp Bart Chilli in Sunflower Oil
    • 3 tsp Bart Coriander in Sunflower Oil

    Method

    Step 1: In a bowl, mix together the paprika, coriander, garlic, lime juice, half the oil and seasoning.

    Step 2: Add the prawns and mix to coat thoroughly. Cover and leave in a cool place for 30 minutes. To make the salsa, place all the ingredients in a bowl and mix together, season to taste and set aside.

    Step 3: Heat the remaining oil in a large frying pan. Add the prawns and stir fry for 2-3 minutes until the prawns are pink and cooked. Serve with the mango salsa.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 71. French goat's cheese camembert salad, prosciutto, cumin and chilli sweet potato

    71. French goat's cheese ca…

    Ingredients 1 whole French goat's cheese… More details

    71. French goat's cheese camembert salad, prosciutto, cumin and chilli sweet potato

    71. French goat's cheese camembert salad, prosciutto, cumin and chilli sweet potato

    Ingredients

    • 1 whole French goat's cheese Camembert
    • 2 large-3 small sweet potatoes
    • 2 tsp ground cumin
    • 2 tsp dried chilli flakes
    • 8 slices of prosciutto
    • 30mls olive oil
    • 10mls syrupy balsamic vinegar
    • 1 large handful peppery rocket
    • 1 finely chopped large chilli to serve

    Method

    Step 1: Wash the sweet potatoes and scrub them well to remove any fibres or dirt from the skin.

    Step 2: Dry and cut into large wedges. Place onto a baking tray, preferably non-stick, and rub with a few tbsp of olive oil, the cumin, chilli flakes, sea salt and pepper.

    Step 3: Place the tray into the oven for 20-25 minutes.

    Step 4: Once the sweet potatoes are crispy around the edges and tender in the middle, remove the tray from the oven.

    Step 5: Cut the French goat’s cheese Camembert into 12-16 wedges and scatter them over the cooked sweet potatoes. Drizzle with a little more olive oil.

    Step 6: Place the tray back into the oven for another 10 minutes until the cheese is nicely melted.

    Step 7: Remove the sweet potato and cheese from the tray and arrange onto a big platter. Lay over the prosciutto, followed by the rocket and chopped chilli. Drizzle with more olive oil and the syrupy balsamic vinegar.

    By Sophie Wright, chef and Easy Cheesy Chèvre Ambassador

  • 72. Calabrian Lemon Tart

    72. Calabrian Lemon Tart

    Ingredients (serves 6) Pastry: 8 oz/250g plain… More details

    72. Calabrian Lemon Tart

    72. Calabrian Lemon Tart

    Ingredients (serves 6)

    Pastry:

    8 oz/250g plain white flour

    4 ½ oz/125g cold unsalted butter, chopped

    4 oz/100g/1/2 cup caster sugar

    1 egg and 1 egg yolk

    flour for duting

    butter for greasing

    Filling:

    • 8oz/250g di ricotta
    • 1/2 quantity basic custard (see page 00) OR about 8 tbsp ready made custard
    • 1 egg
    • 4oz/100g caster sugar
    • Grated zest of 4 unwaxed lemons

    Method

    Step 1: Gently knead together the flour, butter, sugar, egg and egg yolk to make a soft pastry dough. Cover and chill until required.

    Step 2: While the pastry is resting, make half the quantity of the basic custard. Leave to cool.

    Step 3: Beat the ricotta into the custard, then add the sugar and the lemon zest. Mix together thoroughly.

    Step 4: Pre heat the oven to 180C

    Step 5: Take the pastry out of the refrigerator, and roll it out carefully with a lightly floured rolling on a sheet of non stick baking paper. Carefully transfer the rolled out pastry sheet into a lightly buttered 20cm tart tin. Trim it carefully to fit and discard excess pastry and paper.

    Step 6: Pour the lemon filling into the tart case and bake in the oven for 30 minutes.

    Tip: Serve cold with a small glass of limoncello for a delicious grown up dessert.

    Recipe courtesy of Valentina Harris

  • 73. Italian Pesto Burgers with Roasted Peppers

    73. Italian Pesto Burgers w…

    Ingredients (serves 4) 5 level tblsp Sacla'… More details

    73. Italian Pesto Burgers with Roasted Peppers

    73. Italian Pesto Burgers with Roasted Peppers

    Ingredients (serves 4)

    • 5 level tblsp Sacla' Sun-Dried Tomato Pesto, plus extra to serve
    • 
4 rounded tblsp mayonnaise

    • ¼ cucumber, roughly grated
    • 
4 rounded tblsp soured cream

    • 500g minced beef
1 large clove garlic, peeled & crushed

    • 4 ciabatta rolls, halved & the insides lightly toasted
    • 
Small handful baby spinach leaves (optional) 
    • 
¼ x jar Sacla' Char-grilled peppers 
Sacla Classic Basil Pesto,Fresh Coriander or Wild Garlic Pesto,
    • 
Salt and freshly ground black pepper

    Method

    Step 1: Mix 1 tablespoon of the sun-dried tomato pesto with the mayonnaise and separately stir the grated cucumber into the soured cream (pat the grated cucumber dry on some kitchen paper first).

    Step 2: In a large bowl, combine the beef, garlic, the rest of the sun-dried tomato pesto and some seasoning and then divide the mixture into 4 and shape into about 4 burgers.

    Step 3: Put a medium-sized non-stick frying pan over a high heat, add the burgers, then reduce the heat down to medium. Fry for about 4 minutes on either side until cooked through and nicely browned. Transfer to some kitchen paper to drain.

    Step 4: Layer up the ingredients in the ciabatta rolls, starting with the tomato mayonnaise, followed by the burger, then some spinach leaves (optional) and 2 red pepper strips, finishing with a good dollop of the cucumber soured cream. Serve with accompanying bowls of sun-dried tomato pesto and some green pesto. Buonissimo!

    Recipe courtesy of Sacla

  • 74. Halloumi cheese with roasted sweet potatoes, lime & squash

    74. Halloumi cheese with ro…

    Ingredients 1 butternut squash 3 medium-sized… More details

    74. Halloumi cheese with roasted sweet potatoes, lime & squash

    74. Halloumi cheese with roasted sweet potatoes, lime & squash

    Ingredients

    • 1 butternut squash
    • 3 medium-sized sweet potatoes
    • 3 tbsp olive oil, plus extra, to drizzle
    • 2 garlic cloves, crushed
    • Salt and black pepper
    • 3 red onions
    • 1 red chilli
    • 1 block of halloumi cheese weighing 250g (8oz)
    • 2 limes, cut into wedges
    • Small handful of coriander
    • Small handful of mint

    Method

    Step 1: Preheat the oven to 180C/350F/Gas Mark 4.

    Step 2: Peel the squash and sweet potatoes and chop to approximately the same size. Throw them in a bowl with the olive oil, crushed garlic cloves and some salt and pepper.

    Step 3: Carefully peel the red onions, making sure you don’t cut the roots off, then cut them into quarters – if the roots are intact they won’t fall apart while roasting. They should be about the same size as the potatoes and squash.

    Step 4: Spread the vegetables on a large roasting tray and roast for 25–30 minutes.

    Step 5: When the vegetables are cooked, turn the oven off and leave them to keep warm while you do the last bit of cooking.

    Step 6: Remove the seeds and slice the red chilli into thin matchsticks. Chop the coriander.

    Step 7: Cut the halloumi into 1cm (½in) slices and drizzle with a little oil.

    Step 8: Heat a non-stick frying pan and cook the cheese on each side until golden and crisp.

    Step 9: Remove the vegetables from the oven and tip on to a large family sized plate. Top them with the chilli sticks, slices of cheese and the wedges of lime, then scatter with the coriander and mint leaves.

    Step 10: Make sure everyone helps themselves to a wedge of lime along with the veg – that citrus burst really makes the dish sing!

    Tip: Get the dish to the table quickly once you have cooked the cheese – it has a habit of turning chewy if you leave it too long.

    Recipe courtesy Simply Good Family Food, by Peter Sidwell

  • 75. Chicken and Sage Saute Chicken And Sage Saute In Mini Yorkshire Puddings

    75. Chicken and Sage Saute …

    Ingredients 6 bone and skinless chicken thighs… More details

    75. Chicken and Sage Saute Chicken And Sage Saute In Mini Yorkshire Puddings

    75. Chicken and Sage Saute Chicken And Sage Saute In Mini Yorkshire Puddings

    Ingredients

    • 6 bone and skinless chicken thighs cut into ½ inch dice
    • 6 sage leaves chopped
    • 1 clove chopped garlic
    • ½ chopped onion
    • 100ml chicken stock
    • 2 tbsp crème fraiche
    • 1 tbsp olive oil

    Method

    Step 1: If you’re making your own Yorkshire Puddings its best to do this before you prepare the sauté.

    Step 2: Heat a non-stick large frying pan and add the oil.

    Step 3: Next add chopped onion and cook for a minute.

    Step 4: Then add the chicken pieces and garlic and half the chopped sage and sear all over.

    Step 5: Pour in the chicken stock, lower the heat and bring to a gentle simmer.

    Step 6: Cook for five minutes then turn off the heat and stir in the crème fraiche and remaining sage.

    Step 7: Season to taste.

    Step 8: To serve, simply pile some of your sauté chicken and sage mixture into the miniature Yorkshire puddings and dig in!

    Inspired by: Heinz Special Edition Cream of Chicken with a Touch of Sage

    James Tanner has worked with Heinz to create a collection of exclusive recipes inspired by the new Heinz Special Edition Soups range. For more information visit HeinzSoupUK

  • 76. Chicken And White Wine Stew With Penne Pasta

    76. Chicken And White Wine …

    Ingredients 8 chicken thighs, boneless and… More details

    76. Chicken And White Wine Stew With Penne Pasta

    76. Chicken And White Wine Stew With Penne Pasta

    Ingredients

    • 8 chicken thighs, boneless and skinned cut into half inch dice
    • 1 peeled and diced carrot
    • ½ diced onion
    • 1 stick peeled and diced celery
    • 1 tbsp chopped tarragon
    • 300ml chicken stock
    • 100ml whipping cream
    • 125ml dry white wine
    • 200g Penne pasta
    • 1 tbsp olive oil

    Method

    Step 1: Heat a large non-stick frying pan to a medium heat and add the oil.

    Step 2: Next add the chicken pieces and sear all over in the oil.

    Step 3: Now add the onion and cook for a further minute, then add the remaining chopped vegetables.

    Step 4: Stir all whilst cooking to combine and stir frequently for another minute.

    Step 5: Now add the wine and simmer until reduced by one third.

    Step 6: Then add the stock and bring all to a gentle simmer.

    Step 7: Cook uncovered, stirring from time to time for 8 minutes until the chicken and vegetables are tender.

    Step 8: Lower the heat and stir in the cream, then add the tarragon and season to taste.

    Step 9: Whilst the stew is cooking, blanch the pasta in salted simmering water to cook through until tender. This should take around 12 minutes, then drain in a colander.

    Step 10: To serve, add the pasta to the warmed stew and stir all together to combine.

    Step 11: Season to taste and serve in warmed serving dishes.

    James Tanner has worked with Heinz to create a collection of exclusive recipes inspired by the new Heinz Special Edition Soups range. For more information visit HeinzSoupUK

  • 77. Bean salad with roasted red pepper sauce

    77. Bean salad with roasted…

    Ingredients (serves 4) 400g can mixed beans 198g… More details

    77. Bean salad with roasted red pepper sauce

    77. Bean salad with roasted red pepper sauce

    Ingredients (serves 4)

    • 400g can mixed beans
    • 198g can sweet corn, 165g (drained weight)
    • 4 spring onions, trimmed
    • 1 large grilled pepper (available ready-prepared in a jar)
    • 1 handful chopped fresh coriander, or mint or flat leaf parsley leaves
    • Salt flakes and freshly ground black pepper to taste
    • Rocket for serving (optional)

    Roasted red pepper sauce :

    • 100 ml Oatly Organic Alternative to Cream
    • 4-5 tbsp roasted red pepper pesto
    • Salt and freshly ground black pepper to taste

    Method

    Step 1: Rinse the beans and drain well, tip into a bowl, add the drained sweet corn.

    Step 2: Chop the spring onions into rounds and cut the pepper into strips, add to the bowl. Add the chosen herbs and toss together, seasoning to taste.

    Step 3: Divide between serving plates. Garnish with rocket if using.

    Step 4: Mix the Oatly Organic Cream with the red pepper pesto, season and serve the salad with the sauce drizzled over.

    Tip: For more protein and a more filling effect, you can serve this salad with hard boiled eggs, chopped or halved. A handful of any kind of nuts or seeds, lightly roasted, is a tasty addition to any salad.

    Recipe courtesy of oatly.co.uk

  • 78. Foccacia with carmelised red onions and walnuts

    78. Foccacia with carmelise…

    Ingredients 400ml Oatly Enriched or Organic oat… More details

    78. Foccacia with carmelised red onions and walnuts

    78. Foccacia with carmelised red onions and walnuts

    Ingredients

    • 400ml Oatly Enriched or Organic oat drink
    • 1 sachet fast action/easy- bake dried yeast
    • 600g strong bread flour
    • 1 tsp sugar
    • 2 tsp salt
    • 2 tbsp extra virgin olive oil

    Topping:

    • 1 large red onion, sliced
    • 3 tbsp olive oil
    • 25g walnuts, roughly chopped
    • 1-2 tsp salt flakes

    Method

    Step 1: Heat the Oatly in a jug in the microwave for 1 minute to warm.

    Step 2: Put the flour in a bowl and mix in the yeast, sugar and salt. Add the warm Oatly and oil and mix with a plastic scraper or your hands to bring all the ingredients together into a ball. Tip the dough out onto a floured working surface and knead for about 5-10 minutes until smooth and elastic.

    Step 3: Put the dough into a large oiled bowl and cover with a piece of oiled cling film. Place in a warm place for about 30-60 minutes until the dough has doubled in size. Turn the dough back onto the work surface and knock it back into a ball, quickly knead then place on a oiled shallow tin, eg Swiss roll tin about 25x35cm and stretch the dough to fit. Cover with either a damp tea-towel or piece of oiled cling film. Leave the dough back in a warm place for 20-30 minutes to prove (to rise again to about half as high again).

    Step 4: Meanwhile heat the oven to 200C/180Cfan/gas 6. Make the topping; gently fry the onion in 1 tbsp of the oil until it is soft but not browned. Press your fingers into to the surface of the dough to make indentations then scatter the onion and walnuts over, sprinkle with salt flakes and drizzle with the remaining oil.

    Step 5: Bake the bread for approx 25 minutes. Allow to cool on a wire rack before cutting into squares.

    Tip: If you have some focaccia left over, you can split the bread horizontally and fill it, for example, with bean tapenade and sliced smoked turkey and salad for a delicious and easy lunch.

    Recipe courtesy of oatly.co.uk

  • 79. Raspberry smoothie with mint

    79. Raspberry smoothie with…

    Ingredients (serves 2) 400ml Oatly Enriched or… More details

    79. Raspberry smoothie with mint

    79. Raspberry smoothie with mint

    Ingredients (serves 2)

    • 400ml Oatly Enriched or Organic oat drink
    • Small ripe banana
    • 150g raspberries
    • 2 tbsp oat bran
    • 1 tbsp fresh mint, chopped

    Method

    Step 1: Blend the Oatly oat drink with the banana, raspberries and the oat bran.

    Step 2: Mix in the chopped mint and serve immediately.

    Tip: Add a little honey if you’d like the drink a little sweeter. Use frozen or lightly thawed raspberries for a creamier smoothie; if you prefer your smoothie runnier, use fresh or thawed raspberries.

    Recipe courtesy of oatly.co.uk

  • 80. Wraps with green pea hummus and chicken

    80. Wraps with green pea hu…

    Ingredients (serves 4) 4 large wraps, plain,… More details

    80. Wraps with green pea hummus and chicken

    80. Wraps with green pea hummus and chicken

    Ingredients (serves 4)

    • 4 large wraps, plain, wholemeal or salsa flavoured
    • ½ roast chicken
    • 1 romaine lettuce
    • ½ bunch of radishes, trimmed
    • 1 tbsp roasted sunflower seeds
    • Salt flakes and freshly ground black pepper

    Green pea hummus:

    • 250g fresh or frozen green peas
    • 2 spring onions, trimmed and roughly chopped
    • 1 tsp ground coriander
    • 2 tbsp roasted sunflower seeds
    • 2 tbsp Oatly Organic Alternative to Cream
    • Salt and freshly ground black pepper

    Method

    Step 1: Discard the skin and bones from the chicken and break or cut into strips. Rinse and dry the lettuce. Slice the radishes.

    Step 2: Start the hummus by cooking the peas in boiling water for 2-3 minutes. Drain and rinse in cold water.

    Step 3: Purée in a blender (or with a handheld blender) with the other ingredients.

    Step 4: Put a few lettuce leaves in the middle of each wrap Add the chicken and radishes. Sprinkle with salt flakes and freshly ground black pepper.

    Step 5: Add a dollop of green pea hummus and top with sunflower seeds. Fold up the ’bottom’ of the wrap, covering the lower edge of the filling. Fold in the sides and continue to roll up. Wrap the wrap in kitchen foil and serve.

    Recipe courtesy of oatly.co.uk.

  • 81. Flourless Chocolate Cake

    81. Flourless Chocolate Cake

    Ingredients 150g plain chocolate, 70% 100g… More details

    81. Flourless Chocolate Cake

    81. Flourless Chocolate Cake

    Ingredients

    • 150g plain chocolate, 70%
    • 100g unsalted butter
    • 5 tbsp Oatly Organic Alternative to Cream
    • 3 large eggs, separated
    • 100g caster sugar
    • 100g ground almonds

    Glaze:

    • 50g plain chocolate, 70%
    • 100ml Oatly Organic Alternative to Cream

    Method

    Step 1: Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm spring from cake tin and line the base with baking paper.

    Step 2: Break the chocolate into a large bowl, add the butter and set over a pan of simmering water. Allow to melt, remove from the heat and stir until smooth.

    Step 3: In another bowl, whisk the egg yolks, sugar and Oatly cream until light and creamy. Fold into the chocolate with the ground almonds. Finally whisk the egg whites until stiff then fold into the mixture.

    Step 4: Turn into the cake tin, gently level than bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes before removing the side.

    Step 5: To make the glaze, gently heat he chocolate and Oatly cream in a small pan until the chocolate has just melted. Stir until smooth then allow to cool for 20-30 minutes.

    Step 6: Pour over the cake and spread evenly, set aside to just set before serving.

    Recipe courtesy of oatly.co.uk.

  • 82. Chicken with Tarragon Sauce

    82. Chicken with Tarragon S…

    Ingredients (serves 4) 4 skinless chicken… More details

    82. Chicken with Tarragon Sauce

    82. Chicken with Tarragon Sauce

    Ingredients (serves 4)

    • 4 skinless chicken breasts, each approx 125g
    • 1 tbsp olive oil
    • 3 medium leeks, trimmed, cleaned and cut into chunks
    • 1 clove garlic, crushed
    • 200ml chicken stock
    • 250ml Oatly Organic Alternative to Cream
    • 1 tbsp tarragon leaves roughly chopped

    Method

    Step 1: Preheat the oven to 200C/180C fan/gas 5.

    Step 2: Season the chicken on both sides; heat the oil in a large non-stick frying pan. Add the chicken and cook on both sides over a medium high heat until golden on each side, transfer to a roasting tin.

    Step 3: Put the leeks and garlic into the frying pan and cook over a high heat for 2-3 minutes until beginning to colour, pour in the chicken stock and the Oatly cream and bubble up for 5 minutes. Tip into the roasting tin around the chicken pieces.

    Step 4: Cover with foil and cook for 25 minutes in the oven. Remove the foil, scatter over the tarragon then return to the oven for 10 minutes. Season if needed before serving.

    Recipe courtesy of oatly.co.uk

  • 83. Oriental style cranberry and chicken rolls

    83. Oriental style cranberr…

    Ingredients 300g of cooked chicken breast 4… More details

    83. Oriental style cranberry and chicken rolls

    83. Oriental style cranberry and chicken rolls

    Ingredients

    • 300g of cooked chicken breast
    • 4 sheets of Chinese rice pancakes ready to serve
    • 50g rocket
    • 50g of Ocean Spray Craisins® (dried cranberries)
    • Oil and balsamic vinegar dressing
    • Salt and pepper

    Method

    Step 1: Cut chicken into strips. Open the rice pancakes.

    Step 2: Divide the chicken, rocket and Craisins® equally between the 4 pancakes. Sprinkle with a little dressing, season to taste and roll up. Best eaten fresh.

    Recipe courtesy of Ocean Spray

  • 84. Beef Wellington

    84. Beef Wellington

    Ingredients (Serves 4-6 people) 1 barrel fillet… More details

    84. Beef Wellington

    84. Beef Wellington

    Ingredients (Serves 4-6 people)

    • 1 barrel fillet of beef, about 800g - 1kg
    • 300g Chestnut mushrooms
    • 3 sprigs of thyme
    • 12 slices Parma ham
    • 150ml white wine
    • 40g butter
    • 4 tbsp rapeseed oil
    • 500g puff pastry
    • Flour for dusting
    • 3 egg yolks beaten

    Method

    Step 1: Heat oven to 220C/fan 200C/gas 7. Sit the beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 12 mins for medium-rare or 18 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

    Step 2: While the beef is cooling, chop  chestnut mushrooms as finely as possible so they have the texture of breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms.

    Step 3: Heat 3 tbsp of the olive oil and 40g butter in a large pan and fry the mushrooms on a medium heat, with 2 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over white wine and cook for about 10 mins until all the wine has been absorbed. Remove the mushroom duxelle from the pan to cool and discard the thyme.

    Step 4: Overlap two pieces of cling film over a large chopping board. Lay the slices of parma ham on the cling film, slightly overlapping, in a double row. Spread half the duxelle over the ham, then sit the fillet on it and spread the remaining duxelle over. Use the cling film’s edges to draw the ham around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

    Step 5: Dust your work surface with some flour. Roll out a third of the pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 3 egg yolks and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

    Step 6: Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk. Chill for at least 30 mins and up to 24 hrs.

    Step 7: Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before carving a portion.

    Recipe courtesy of Marco Pierre White Chester

  • 85. Chocolate and Sultana Bread Pudding

    85. Chocolate and Sultana B…

    Ingredients 350ml double cream 2 teaspoons corn… More details

    85. Chocolate and Sultana Bread Pudding

    85. Chocolate and Sultana Bread Pudding

    Ingredients

    • 350ml double cream
    • 2 teaspoons corn flour
    • 1 tablespoon cold water
    • 70g caster sugar
    • 2 tbsp whisky
    • 75g sultanas
    • 2 tablespoons whisky (for soaking the sultanas; optional)
    • 450g (medium size) loaf of day-old white bread, cut into 1 inch cubes
    • 90g dark chocolate chips
    • 6 large eggs
    • 950g whole milk
    • 200g sugar
    • 3 tablespoons cocoa powder, sifted
    • 1½ teaspoons vanilla
    • Pinch of salt

    Method

    Whisky sauce:

    Step 1: Heat the cream over a medium heat until it boils.

    Step 2: In a small bowl, whisk the cornflour and water; whisk this mixture into the cream. Return the cream to the boil then reduce the heat to low and cook, stirring with a heat-proof rubber spatula, for 30 seconds, taking care not to let the mixture burn.

    Step 3: Add the sugar and whisky and stir until the sugar is dissolved. Immediately remove from the heat and let cool to room temperature. (Cover and store in the refrigerator until ready to use. Warm up again before serving.)

    Bread pudding:

    Step 1: Heat the oven to 180°C. Grease a 12-cup muffin tin for individual puddings or a 13-by-9-by-2-inch baking pan to make one.

    Step 2: Combine the sultanas and whisky in a small bowl; let sit for at least 15 minutes.

    Step 3: Bring a large kettle of water to a boil. Drain the raisins and discard the liquid. Divide the bread, chocolate chips, and drained raisins among the muffin cups (or place in the baking pan).

    Step 4: In a large bowl, combine the eggs, milk, sugar, cocoa powder, vanilla, and salt. Whisk to blend thoroughly. Pour the egg mixture over the bread in each of the muffin cups (or in the baking pan) and place the pan in a large roasting pan. Transfer the roasting pan to the oven and add enough boiling water to the large pan to reach halfway up the side of the muffin or baking pan.

    Step 5: Bake the puddings for 30 to 40 minutes (45 minutes to one hour if you make one), or until puffed and just set. Carefully remove the roasting pan from the oven and remove the muffin (or baking) pan inside it.

    Step 6: Let the bread pudding cool until warm and serve, unmolded, with the whisky sauce (or custard/vanilla ice cream/cream)

    "Recipe courtesy of Holland America Line."

  • 86. Soused mackerel with a salad of carrots, fennel & orange

    86. Soused mackerel with a …

    Ingredients For the soused mackerel: 1 large… More details

    86. Soused mackerel with a salad of carrots, fennel & orange

    86. Soused mackerel with a salad of carrots, fennel & orange

    Ingredients

    For the soused mackerel:

    • 1 large mackerel – gutted
    • 1 fennel bulb – finally sliced
    • 1 carrot – peeled and thinly sliced length ways
    • 2 banana shallots – sliced into rings

    Pickling marinate:

    • 200ml water
    • 150ml white wine vinegar
    • 200ml white wine
    • 100ml rapeseed oil
    • 2 star anise
    • ½ tsp coriander seeds
    • ½ tsp black peppercorns
    • Zest & juice of 1 orange
    • 80gm caster sugar
    • Pinch saffron
    • Sprig of fresh coriander
    • 1 orange – peeled & finally sliced into thin strips
    • 
200gm caster sugar
    • 100gm water
    • 200gm white wine vinegar

    Method

    Step 1: Fillet the mackerel and cut down the fillet again lengthways to remove the centre bone line. Cut the mackerel in half creating four mini fillets from each side, season with salt and leave for 10 minutes to lightly cure.

    Step 2: Bring the water, vinegar & wine to the boil with the peppercorns, star anise & coriander seeds, add the orange zest, juice & saffron and finish the salt & sugar, simmer for approx. 2 minutes.

    Step 3: In a deep tray or dish add the finally sliced fennel, top with the mackerel fillets placing skin side up, lay over the finally shaved carrot ribbons over the mackerel along with the coriander.

    Step 4: Pour over the boiling liquid, making sure to cover the fish, cling film the dish to help trap in the hot steam and leave to cool, this will allow the fish to cook & lightly pickle at the same time.

    For the pickled orange zest:

    Step 1: Blanch the orange zest in boiling water for approx. 1 minute, drain and refresh in iced water.

    Step 2: In a separate pan bring the water, sugar & vinegar to the boil and simmer for approx. 3 minutes

    Step 3: Add the orange zest to the syrup and cook for a further 5 minutes, leave to cool before using.

    When the fish has come to room temperature, remove the cling film and spoon a little fennel into the centre of your bowl, top with the soused mackerel fillets, garnish with the carrot ribbons, confit orange zest and finish with a little of each of the cresses.

    Recipe courtesy of Kenny Atkinson

  • 87. Nigella's Green pasta with blue cheese

    87. Nigella's Green pasta w…

    Ingredients (serves 2 hungry people) 250g… More details

    87. Nigella's Green pasta with blue cheese

    87. Nigella's Green pasta with blue cheese

    Ingredients (serves 2 hungry people)

    • 250g trottole verde (or radiatori or fusilli)
    • Salt
    • 125g gorgonzola piccante, crumbled or chopped
    • 100g baby spinach leaves
    • Freshly ground pepper
    • 3 tbsps chopped pistachio nuts

    Method

    Step 1: Heat water in a pan for the pasta, salting it when it comes to the boil, then add the pasta and cook according to instructions, but check three minutes early. It needs to be really al dente because it will carry on cooking as you make the sauce.

    Step 2: Before draining the pasta, remove a cupful of the liquid, then tip the drained pasta back in the hot pan with 2 tbsps of the liquid, the cheese and the baby spinach. Add a good grinding of coarse black pepper.

    Step 3: Put the lid on the pan – off the heat, though back on the stove – and leave to stand for two minutes.

    Step 4: Remove the lid, turn the heat back on low, and stir the pasta, cheese and spinach with as much of the cooking liquid as you need – about 100ml – until the cheese is melted and the spinach wilted.

    Step 5: Take off the heat, toss with two-thirds of the chopped pistachios and divide between two warmed bowls. Sprinkle each bowl with the remaining nuts. Serve immediately.

    From Nigellissima (Chatto & Windus, £26)

  • 88. Spicy Stir Fry Chicken & Vegetables

    88. Spicy Stir Fry Chicken …

    Ingredients (serves 4) 4 boneless skinless… More details

    88. Spicy Stir Fry Chicken & Vegetables

    88. Spicy Stir Fry Chicken & Vegetables

    Ingredients (serves 4)

    • 4 boneless skinless chicken breasts
    • 1 tsp Bart Ground Ginger
    • 1 tsp Bart Turmeric
    • 1 tsp Bart Garam Masala
    • 1 tsp Bart Garlic in Sunflower Oil
    • Salt and pepper
    • 3 tbsp olive oil
    • 2 courgettes, sliced
    • 1 red & yellow pepper, de-seeded & sliced
    • 115g sugar snap peas, topped & tailed
    • 2 tbsp honey
    • 2 tbsp lemon juice

    Method

    Step 1: Cut the chicken into strips and place in a basin. Add the ginger, turmeric, garam masala and garlic. Mix well, season, cover and allow to marinate for 1 hour in the fridge.

    Step 2: Heat 2 tbsp of the oil in a frying pan and cook the courgettes over a high heat until they are well coloured. Remove from the pan using a slotted spoon and place in a heated serving dish, keep warm.

    Step 3: Add the peppers to the pan and cook for 2-3 minutes until slightly softened. Add the sugar snaps and continue to cook for a further minute, add to the courgettes.

    Step 4: Heat the remaining oil in the pan and cook the chicken over a high heat until golden brown all over. Add the honey and lemon juice and allow to bubble until the chicken is tender. Adjust seasoning to taste.

    Step 5: Add the contents of the pan to the vegetables and mix together. Serve at once with some tagliatelle or other pasta if preferred.

    Recipe provided by Bart Ingredients. For more recipes visit bart-ingredients.co.uk

  • 89. Jerk Rosti with Coconut Prawns

    89. Jerk Rosti with Coconut…

    Ingredients 2 large white potatoes 2 tsp of… More details

    89. Jerk Rosti with Coconut Prawns

    89. Jerk Rosti with Coconut Prawns

    Ingredients

    • 2 large white potatoes
    • 2 tsp of Grace Jerk Seasoning
    • 2 tbsp vegetable oil
    • 450 grams prawns - peeled and deveined
    • 1 medium onion, sliced
    • 3 cloves garlic, sliced finely
    • 1 tbsp grated fresh ginger root
    • 3 tbsps butter
    • 2 tsps ground coriander
    • 1 tsp turmeric
    • 1 tsp chilli powder
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 2 tbsps white cane vinegar
    • 2 tbsp tomato ketchup
    • 1 cup (250ml) Grace coconut milk
    • 1 lime
    • 20 coriander leaves

    Method

    To Make the Rosti:

    Step 1: Peel and grate potato.

    Step 2: Spread grated potato onto a clean tea towel. Gather up tea towel and squeeze, to remove some but not all the water from the potato.

    Step 3: Open tea towel and season potato with Grace Jerk Seasoning.

    Step 4: Heat oil in a frying pan over a moderate heat.

    Step 5: Take marble size portions of potato mix and squeeze gently together. Place potato ball in pan and pat down to form disc. Gently fry, until golden brown on edges. Turn over and repeat.

    Step 6: Once cooked remove, and keep warm.

    To Make the Prawns:

    Step 1: Heat butter in a heavy saucepan, add onion and garlic, stir gently until soft.

    Step 2: Mix spices and seasoning to a paste with vinegar and tomato ketchup.

    Step 3: Add mixture to the pan and fry for 3 minutes, stirring continuously.

    Step 4: Stir in Grace coconut milk and simmer for 10 minutes. Add prawns and allow to cook in sauce for 5 minutes.

    Recipe courtesy of gracefoods.co.uk

  • 90. Coconut Panna Cotta

    90. Coconut Panna Cotta

    Ingredients 2 x 400ml cans Grace or Dunn’s… More details

    90. Coconut Panna Cotta

    90. Coconut Panna Cotta

    Ingredients

    • 2 x 400ml cans Grace or Dunn’s River coconut milk
    • 400ml full-fat milk
    • 100g caster sugar
    • ½ tsp grated nutmeg
    • 6 sheets fine-leaf gelatine or 2 x 12g sachets powdered, unflavoured gelatine

    Method

    Step 1: Pour the coconut milk and milk into a medium sized saucepan, add sugar and nutmeg. Bring to the boil for 5 mins then remove from the heat.

    Step 2: Soak gelatine in cold water for 5 minutes or until soft. Add the gelatine and whisk into the mixture until dissolved. (Powdered gelatine can be added directly to the mixture). If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins.

    Step 3: Pour equally into 6 dessert dishes and place in the fridge for at least 2 hrs until firm with a slight wobble. Serve with chopped pineapples. It can be made the day before.

    Recipe courtesy of gracefoods.co.uk

  • 91. Oaty yoghurt with nuts

    91. Oaty yoghurt with nuts

    Ingredients 25g jumbo nuts 1 tbsp flaked… More details

    91. Oaty yoghurt with nuts

    91. Oaty yoghurt with nuts

    Ingredients

    • 25g jumbo nuts
    • 1 tbsp flaked almonds
    • 1 tbsp hazelnuts, roughly chopped
    • 2 tsp clear honey
    • 3 dried apricots, chopped
    • 1 tbsp dried cranberries
    • 150g low fat natural yogurt

    Method

    Step 1: Dry fry the oats and nuts for about 3 minutes over a medium heat until toasted.

    Step 2: Stir in the honey and dried fruit and allow to cool slightly.

    Step 3: Reserve 1 tbsp of the mixture and stir the rest into the yogurt.

    Step 4: Spoon into a glass and top with the reserved oat mixture before serving.

    Recipe courtesy of shakeupyourwakeup.com

  • 92. Butternut Squash and Blue Cheese Orzo

    92. Butternut Squash and Bl…

    Ingredients 1 onion, sliced 500g butternut… More details

    92. Butternut Squash and Blue Cheese Orzo

    92. Butternut Squash and Blue Cheese Orzo

    Ingredients

    • 1 onion, sliced
    • 500g butternut squash, peeled and cut into 1cm cubes
    • 1 tbsp olive oil
    • 2 garlic cloves, finely chopped
    • 300g orzo pasta
    • 1 litre good quality vegetable stock
    • 100g baby leaf spinach
    • 100g Dorset blue vinny cheese, crumbled
    • Small handful of flat leaf parsley, chopped
    • Badger Poacher’s Choice Ale, to serve

    Method

    Step 1: Cook the onion and butternut squash in the oil in a deep frying pan until browned, stirring often.

    Step 2: Add the garlic and cook for 30 seconds before adding the orzo and vegetable stock and bring to a boil and simmer for 12 minutes or until the orzo is just cooked, stirring occasionally.

    Step 3: Stir through the spinach, cheese and parsley, season and serve immediately with a glass of Badger Poacher’s Choice Ale.

    Recipe courtesy of Badger Ales

  • 93. Baked Peaches with Honey Crumb Topping

    93. Baked Peaches with Hone…

    Ingredients 4tsp honey 1tbsp rapeseed oil Zest… More details

    93. Baked Peaches with Honey Crumb Topping

    93. Baked Peaches with Honey Crumb Topping

    Ingredients

    • 4tsp honey
    • 1tbsp rapeseed oil
    • Zest of 1 orange
    • 50g sultanas
    • 125g fresh wholemeal breadcrumbs
    • 4 ripe peaches, halved and stone removed

    Method

    Step 1: Preheat the oven to 180C, gas mark 4.

    Step 2: Heat the honey, oil, orange zest and sultanas in a frying pan for about 1 minute. Stir in the breadcrumbs and cook for 1 minute. Allow to cool slightly.

    Step 3: Press the crumb mixture on the cut surface of the peaches and place in a small baking dish. Bake for 15-20 minutes until golden.

    Recipe courtesy of wholegraingoodness.com

  • 94. Fiery Red Wedges

    94. Fiery Red Wedges

    Ingredients: 650g/4 large Rudolph potatoes,… More details

    94. Fiery Red Wedges

    94. Fiery Red Wedges

    Ingredients:

    • 650g/4 large Rudolph potatoes, washed
    • 2 tbsp rapeseed oil
    • 2 tsp chilli flakes
    • 2 tsp smoked paprika
    • 1/2 tsp dried oregano
    • Sea salt and black pepper

    Method

    Step 1: Preheat oven to 200°C/Gas 6

    Step 2: Cut the potatoes into chunky wedges, leaving the skins on.

    Step 3: Put the wedges into a roasting tin and toss them in the oil with the chilli flakes, paprika and oregano.

    Step 4: Season with sea salt and black pepper and cook in the oven for 35 - 40 minutes, turning occasionally, until golden brown and cooked through.

    Step 5: Serve with a pan-fried rib of beef and horseradish cream.

    Recipe courtesy of rudolphpotatoes.com

  • 95.  Thyme-infused Mediterranean Roast Chicken

    95. Thyme-infused Mediterr…

    Ingredients 25g butter, softened 2 tbsp chopped… More details

    95.  Thyme-infused Mediterranean Roast Chicken

    95. Thyme-infused Mediterranean Roast Chicken

    Ingredients

    • 25g butter, softened
    • 2 tbsp chopped fresh thyme leaves + 3 whole sprigs, from a pot of living thyme
    • 1 medium chicken, approx. 1.6kg
    • 300g new potatoes, sliced
    • 400g can cannellini beans, drained and rinsed
    • 75g chorizo, diced

    Method

    Step 1: Preheat the oven to 200C, gas mark 6.

    Step 2: Mix together the butter and 1 tbsp chopped thyme. Loosen the skin over the chicken breasts with your fingers taking care not to tear it.

    Step 3: Spread the thyme butter over the chicken breasts under the skin. Place the whole sprigs of thyme in the chicken cavity.

    Step 4: Place in a roasting tin and roast for 1 hour.

    Step 5: Drain away half the chicken juices then add the potatoes, beans, chorizo and remaining chopped thyme to the tray and roast for a further 30 minutes until the chicken is cooked throughout.

    Recipe courtesy of freshlivingherbs.co.uk

  • 96. Smoked Salmon & Asparagus With Dill & Chive Dressing

    96. Smoked Salmon & Asparag…

    Ingredients: 350g asparagus bunch 120g smoked… More details

    96. Smoked Salmon & Asparagus With Dill & Chive Dressing

    96. Smoked Salmon & Asparagus With Dill & Chive Dressing

    Ingredients:

    • 350g asparagus bunch
    • 120g smoked salmon
    • 100g Rachel’s low fat natural yogurt
    • 20g fresh dill
    • Chopped 25g fresh chives
    • Chopped finely Zest of 1 lemon
    • Salt and pepper
    • Dash of olive oil

    Method

    Step 1: Remove the woody ends from the asparagus by snapping the very bottom of each spear or remove the ends with a knife.

    Step 2: In a suitable pan place the asparagus spears and add cold water until they are just covered. Bring the water to the boil and then reduce the heat to a simmer. Cook the asparagus for 3 - 5 minutes until tender - check the spears with a fork before removing.

    Step 3: Meanwhile, make the dressing. In a small bowl mix the yogurt and fresh herbs, zest and seasoning and mix well.

    Step 4: Once the asparagus is tender, turn off your stove top. Remove the pan and pour the asparagus through a strainer, being careful not to burn yourself on the pan.

    Step 5: Immediately and working quickly, layer over the slices of smoked salmon.

    Step 6: Finish with a drizzle of yogurt dressing and olive oil and serve straight away.

    Recipe courtesy of Rachel's Organic

  • 97. Roasted Beetroot Soup with Feta Yogurt Dressing

    97. Roasted Beetroot Soup w…

    Ingredients 600g beetroot medium sized, washed… More details

    97. Roasted Beetroot Soup with Feta Yogurt Dressing

    97. Roasted Beetroot Soup with Feta Yogurt Dressing

    Ingredients

    • 600g beetroot medium sized, washed and chopped into pieces
    • 500g cherry tomatoes
    • 2 cloves of garlic 1 onion, peeled and finely chopped
    • Handful of fresh thyme
    • 2 tbsp olive oil
    • 500ml beef stock
    • Salt and pepper
    • 125g feta cheese

    Method

    Step 1: Pre-heat oven to 190°C/375°F/Gas Mark 5.

    Step 2: Place the beetroot and cherry tomatoes in an ovenproof roasting pan. Next, throw in the garlic, onion and thyme and drizzle over the olive oil

    Step 3: Roast for 25 - 30 minutes until the beetroot is soft and pulpy. Remove from the oven

    Step 4: Transfer the beetroot to a large sauce pan and add the stock, simmer gently for 10 minutes, season and taste

    Step 5: Using a hand blender or food processor blend until completely smooth. If you like your soup thick leave as it is, otherwise use a sieve and push through the beetroot and vegetables to make the soup smooth and glossy

    Step 6: To serve, divide between bowls and crumble a little feta into each bowl and drizzle some yogurt over the top. Serve with crusty bread

    Recipe courtesy of Rachel's Organic

  • 98. Beetroot Tart Tatin

    98. Beetroot Tart Tatin

    Ingredients 75g sugar Sea salt 40g butter Black… More details

    98. Beetroot Tart Tatin

    98. Beetroot Tart Tatin

    Ingredients

    • 75g sugar
    • Sea salt 40g butter
    • Black pepper
    • Sherry vinegar
    • Honey
    • Thyme
    • 4 cooked beetroots puff pastry
    • Goats cheese

    Method

    Step 1: In a smallish heavy frying pan, weigh 75g of golden caster sugar.

    Step 2: Over a medium heat, stir the sugar until it dissolves, then add a big pinch of salt, the butter and a splash of sherry vinegar, and keep stirring. It'll go foamy, keep stirring on the heat until it has gone a mahogany brown. Take great care not to burn yourself, use oven gloves and don't let the sugar burn.

    Step 3: Now add a table spoon of honey and the leaves of half a dozen sprigs of thyme, take off the heat and stir in. Place a long sprig of thyme on top of the caramel for decoration.

    Step 4: Slice the cooked beetroot into nice fat slices and carefully (so you don't burn your fingers) arrange the slices fanned out and working in a spiral into the centre. Use all the beetroot up, covering any thinish parts with beetroot bits. Season the lot with a pinch of salt and a twist of pepper.

    Step 5: On a lightly floured work surface, roll out about 250g of puff pastry, (shop bought is fine) and once it's rolled out enough to cover the beetroot, place it on top, tucking the edges down into the pan.

    Step 6: Put the whole lot into a pre heated oven at 180oC for about half an hour or until the pastry is golden.

    Step 7: Place an upturned plate over the frying pan (it should be bigger than the pan) and holding the two together, flip the lot over. Leave it 30 seconds for the caramel to mostly fall from the pan onto the plate then whip it off.

    Step 8: Serve by the wedge whilst still warm with a disk of goats cheese on top, and if you fancy a drizzle of honey.

    Recipe courtesy of Tom and Henry Herbert - Hobbs House Bakery

  • 99. Waitrose's  Chicken Nasi Goreng with Basmati Rice & Spring Greens

    99. Waitrose's Chicken Nas…

    Ingredients 1–2 tbsp sunflower oil 2 free… More details

    99. Waitrose's  Chicken Nasi Goreng with Basmati Rice & Spring Greens

    99. Waitrose's Chicken Nasi Goreng with Basmati Rice & Spring Greens

    Ingredients

    • 1–2 tbsp sunflower oil
    • 2 free range eggs, beaten
    • 1 red pepper, deseeded and thinly sliced
    • 200g pack Waitrose Baby Leaf Greens, shredded
    • 2 red chillies, deseeded and thinly sliced
    • 1 bunch salad onions, sliced
    • 2 x 250g packs Tilda Steamed Basmati Rice
    • 200g Waitrose British Roast Chicken Sweet Chilli Mini Fillets. shredded or thinly sliced
    • 2 tbsp soy sauce
    • 2 tbsp Lingham’s Ginger Garlic Chilli Sauce
    • 6cm piece cucumber, halved, seeded and sliced
    • 60g pack Waitrose Indonesian Style Vegetable Crackers, to serve

    Method

    Step 1: Heat a splash of the oil in a large non–stick frying pan or wok and, once hot, pour in the beaten eggs and cook for a couple of minutes on each side to make a large, thin omelette. Slide onto a large plate, roll up and cut into thin ribbons.

    Step 2: Add the rest of the oil to the pan and cook the pepper for 2 minutes. Add the greens and cook for a further 3 minutes on the highest heat so any water released by the greens evaporates.

    Step 3: Stir in half the chillies, the salad onions, rice and chicken and continue to cook for a further 5 minutes until piping hot.

    Step 4: Stir in the soy sauce and chilli sauce and divide between bowls. Arrange the cucumber, omelette ribbons and remaining chilli on top and serve with the crackers.

    Recipe courtesy of Waitrose

  • 100. Blueberry and Victoria Plum Crumble, Mint Yoghurt

    100. Blueberry and Victoria…

    Ingredients 350g Bramley apples 750g Victoria… More details

    100. Blueberry and Victoria Plum Crumble, Mint Yoghurt

    100. Blueberry and Victoria Plum Crumble, Mint Yoghurt

    Ingredients

    • 350g Bramley apples
    • 750g Victoria plums
    • 200g blueberries
    • 1 lemon, juiced
    • 100g caster sugar
    • 100g self-raising flour
    • 1 tsp cinnamon
    • 1 tsp ground cardamom
    • 50g butter
    • 50g golden caster sugar
    • 1 egg, beaten
    • 4 tbsp milk
    • 50g pecans, crushed
    • 500ml natural yogurt
    • 6 mint leaves

    Method

    Step 1: Preheat oven to 160°C and butter an ovenproof dish liberally.

    Step 2: Peel, core and slice the apples. Core and halve the plums. Place the apples, lemon juice and caster sugar in a pan and bring to the boil. Cover and cook on a medium heat for 5 minutes then add the plums and cook for a further 2 minutes. Pour the cooked fruit into the buttered dish, sprinkle over the blueberries and stir in well.

    Step 3: In a mixing bowl, add the flour, spices and diced butter in a bowl and rub together. Add the sugar, milk and egg and mix to a soft batter. Place in the fridge for 30 minutes to set then roll the dough into a 2-inch cylinder in cling film and return to the fridge for 30 minutes to firm up.

    Step 4: When set, remove cling film and slice into discs and lay on top of the fruit in the baking dish, leaving a small gap between each one. Sprinkle over the crushed pecans.

    Step 5: Cook for 25 minutes until the top is golden. Serve with yogurt and ripped up mint leaves.

    Recipes courtesy of Movember cookbook Bring It On Home which features top Mo Bro chefs sharing knowledge, tips and favourite dinner party menus. Stand Tall, register at movember.com

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